Brown butter potted prawns with rye crisps

Preparation

20 MIN

Cook time

20 MIN

Serves

Cost

Buttery potted prawns with rye crisps, perfect partners for summer afternoon drinks.

Ingredients

Prawns

250g 66815 Western Star Unsalted Butter
1 gold shallot, finely chopped
1 sprig thyme
500g 196243 Tropic Co Whole Cooked Tiger Prawns U/10, defrosted, shelled and chopped
1 lemon, finely zested
1 tbsp lemon juice
1/2 tsp cayenne pepper
1/4 tsp freshly grated nutmeg
Sea salt
Freshly ground black pepper
Watercress to serve

Rye crisps

50ml olive oil, plus 1 tbsp for brushing
100g rye flour
100g plain flour
50g whole wheat flour
Sea salt
1 tsp yeast in 80ml water
1889270 CHEF Black Garlic Paste 450g
Seeds e.g. fennel, cumin, nigella, sesame

Method

Melt 150g of the butter in a heavy based saucepan over a medium heat, when the butter is foaming add in the shallot and the sprig of thyme. Cook until the butter is a nutty brown. Remove from the heat, discard the thyme and set the butter aside for 10 minutes to separate and settle.
Add the prawn meat to a bowl with the lemon zest, lemon juice, cayenne pepper and nutmeg, mix well. Pour over the flavoured butter, leaving the milk solids behind. Season well with sea salt and freshly ground black pepper. Spoon the prawns and butter between 6 x 125ml ramekins (or one large dish) gently pressing them down. Melt the remaining butter over a low heat, spoon a little of the clear butter over the prawns to create a seal. Chill until needed, remove from the fridge 20 - 30 minutes before serving.
For the crisps, pre-heat oven to 180˚C (fan forced). Add the olive oil to the yeast water. Combine the flours and a good pinch of salt in a bowl, make a well in the centre and mix in the oil and water, adding another 40 - 60ml water to achieve a rollable dough.
Lightly flour a work surface. Knead the dough for a minute until smooth and divide into roughly 20 - 40g pieces. Using a rolling pin or pasta machine, roll the dough very thinly into whatever shape you like, these are a rustic cracker.
Lay the rolled crackers on baking sheets lined with baking paper, smear over a little black garlic paste and sprinkle on the seeds/spices, carefully pressing them into the dough. Brush lightly with olive oil and sprinkle with a little sea salt. Bake until golden, about 8 - 10 minutes (less if super thin). Transfer to a wire rack to cool. Left over crackers can be stored for up to a week in an airtight container, if desired they can quickly be crisped in a warm oven.
Serve potted prawns with rye crisps and some watercress dressed with a mustard vinaigrette.