Ingreadient :

• 200g unsalted butter, at room temperature
• 180g peeled brown shrimp
• 20g parsley, finely chopped
• 1 lemon, zest and juice
• 2 tsp Worcester sauce
• ½ tsp powdered mace spice
• ½ tsp cayenne
• Salt and pepper, to taste
• 16 prawns, peeled
• 100ml olive oil
• 1 whole bulb garlic, roasted
• 1 lemon, rind only
• Pinch chilli flakes
• Pinch pimento
• Pinch salt
• Few sprigs of parsley, chopped
• 4 slices white bread
• 300g raw king prawns, peeled
• 1 egg white
• 50g sesame seeds
• Sliced bread
• Butter

Direction :

1. First, place the potatoes into a pan and top with cold water and a large pinch of salt and bring to the boil. Simmer for 15 to 20 minutes until cooked.
2. Then, in a food mixer with a blade or a paddle, add the butter and mix on a high speed for 2 to 3 minutes. To soften and lighten the texture, add the lemon juice, Worcester sauce and spice and continue mixing. Add the chopped parsley and spoon out into a bowl before folding through the shrimp and seasoning.
3. Drain the hot potatoes and spoon on a generous spoon of the shrimp butter and allow to melt a little before serving.
4. Preheat the oven to 200c
5. For the prawns, divide the prawns into 2 ovenproof dishes.
6. Season with salt, and add the chilli flakes, lemon rind and roasted garlic. Cover in oil and pimento, then roast for 2 to 3 minutes.
7. Once done roasting, sprinkle over the parsley.
8. Heat a deep fat fryer until hot.
9. Put the prawns and egg white into a mini food processor and blitz until smooth, then season.
10. Spread over the bread, top with sesame seeds, cut into triangles and deep fry for 1 minute. Finally, drain onto kitchen paper.