½ tsp each cayenne pepper and freshly grated nutmeg
1Tbsp. Worcestershire sauce
2Tbsp. freshly chopped chives
6 slices white bread to serve
Directions
Step 1
Dry the prawns on kitchen paper. Clarify the butter by gently melting it in a small pan. Spoon off the white scum, then pour the clear butter into another pan, discarding any milky residue.
Step 2
Add the mace, cayenne pepper, nutmeg and Worcestershire sauce to the clarified butter, season with salt and freshly ground black pepper, then heat through for 3min without letting the mixture boil. Take off the heat and cool slightly. Stir in most of the chives.
Step 3
Divide the prawns among six 100ml
(3½fl oz) ramekins and top with the flavoured butter. Sprinkle the remaining chives on top. Chill overnight.
Step 4
Preheat the grill. Put the bread on a baking sheet and toast until golden. Cut off the crusts and slice each piece horizontally through the centre to make two slices. Toast the uncooked sides until golden. Carefully slice each piece in half diagonally and serve with the prawns.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
