Hey Bernice!

With New Years Eve fast approaching, many of us will be madly buying our fresh seafood to enjoy with sparkling, whilst mulling over our New Year resolutions. One of my family’s traditions at this time of year is my Mum’s famous prawn pate. Everyone goes into a feeding frenzy when she serves this up – it would be considered a crime in our household for Christmas and New Year to pass by without a fix. This recipe could also be handy to use-up any left over prawns after your celebrations:

Prawn Pate Serves 4
( I recommend doubling the recipe, you wouldn’t want to risk running short!)

250g (1/2 lb) cooked prawns (prawn meat once peeled)
45g (1 1/2 oz) butter
1/2 small packet of cream cheese (about 60g or 2 oz)
1 tablespoon mayonnaise
a few drops of tobasco sauce
good pinch of nutmeg
1 small garlic clove
2 teaspoons lemon juice

Shell and devein the prawns.
Mash the butter and cream cheese well until soft.
Chop the prawns very finely.
Add the seasonings, tasting as you go.
If the consistency is a little thick (not spreadable), add some more lemon juice or mayonnaise to taste. Pack into a small mould or dish.
Serve with buttered toast or toasted french bread (thinly sliced and dried in the oven with a spray of oil).

Best made 6 hours before serving. If the prawns are fresh it will keep refrigerated for a couple of days – it can also be frozen!

Bernice