We’ve had something of an Indian Summer here in Canberra this year and it’s been absolutely glorious. For the first time ever, we may actually make it through to Anzac Day without having to turn the heating on… something Canberrans strive to achieve each year.
With the early evenings still warm enough to sit outside, this Prawn Paté worked a treat the other night. It was accompanied by a chilled glass or two of Bandol (Provençal) Rosé which, I’ve got to say, complemented the rosiness of the prawns perfectly. I’d love to take the credit for this delicious dip, but the recipe comes (via my Mum, who has been making it for years) from a cookbook called ‘A Taste for All Seasons’ by Beverley Sutherland Smith.
- 250g (5½oz) Cooked Prawns (shelled, deveined and chopped into small chunks)*
- 45g (3 Tbsp) Unsalted Butter (softened)
- 60g (¼ Cup) Cream Cheese
- 1 Tbsp Mayonnaise
- A few drops of Tabasco Sauce
- Good Pinch of Nutmeg
- 1 Small Clove Garlic (crushed)
- 2 tsp Freshly Squeezed Lemon (or Lime) Juice
Mash together the cream cheese and butter in a mixing bowl. Stir in the mayonnaise, tabasco, nutmeg, garlic and lemon juice.
Add the chopped prawns and stir to coat well with the rest of the ingredients. Pack the dip into a small (1 cup capacity) mould or dish. Cover and refrigerate for 2-3 hours before serving.
Serve with slices of French baguette, buttered toast or wafer crackers. Oh and a glass of chilled Rosé won’t go astray either!
- 250g of whole cooked prawns roughly equated to about 150g prawn meat, once shelled and deveined.
- Feel free to chop the prawns a little finer than I did… it’s all up to personal taste.