An impressive Crustecean dip that’s sure to light up any seafood lovers gathering.
I absolutely love Seafood! I will greedily devour any bountiful harvest from the sea placed in front of me. But, alas, I don’t get to cook with it very often. Partly because I am ever so snobbish about freshness, which I haven’t found around me here of the same quality as home & partly because Hubby seems to struggle with Seafood! I always take it as a great personal triumph when he enjoys one of my Seafood dishes. I first started his conversion when we lived in a town called Katherine, at the bottom of Arnhem Land, in the Northern Territory. They have the absolute BEST Barramundi in all of Australia, one taste of those beauties & he was hooked! We had fish & chips every Friday night!!! Yet, I now find myself back on struggle street in the Seafood department with him. He usually enjoys when I hide it in an Asian Curry though, so imagine my surprise when he actually went back repeatedly for my Prawn Pate!!!! I was so absolutely chuffed that I just had to share this uber easy recipe with you so that you may be able to convert any fussy fishes in your life too.
Start by popping 500g worth of cooked & peeled prawns into your food processor to chop them up finely.
In a separate bowl, cream together 85g of softened butter with 113g of cream cheese.
Place that mix in with the prawns, along with 1.5 tablespoons of whole egg mayonnaise, 1 teaspoon of minced garlic, the juice of half a big lemon (or a full smaller one) before seasoning ever so generously with salt & black pepper.
Give that lot a jolly good blitz up in the food processor to combine & that is it!
Keep this one up your culinary arsenal sleeve to whip out a rather impressive luxurious dip at your next BBQ!