• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g (9oz) raw King or Tiger prawns, shelled

  2. Juice 1 lime

  3. 15ml (1tbsp) oil

  4. 1 red onion, sliced

  5. 1 clove garlic, crushed

  6. 125g (4oz) Dutch Edam with Chilli ball, grated

  7. Few drops of Tabasco sauce

  8. 300ml ( 1/2pt) creme fraiche

Instructions Jump to Ingredients ↑

  1. Remove the black thread from the prawns, then place in a bowl and pour over the lime juice.

  2. Heat the oil in a frying pan and cook the onion and garlic over a moderate heat for 3-4 minutes, until softened.

  3. Drain the lime juice from the prawns and divide the prawns between 4 small gratin dishes. Season well. In a bowl, mix together the grated Dutch Edam with Chilli cheese, tabasco and crème fraîche, then spoon this mixture over the prawns.

  4. Place the dishes on a baking tray and cook under a preheated moderate-heat grill for 5-6 minutes until golden and bubbling and the prawns are cooked through and have turned pink


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