Miso-buttered potted cold-water prawns with seaweed crackers
This recipe for potted cold-water prawns with homemade seaweed crackers is a spin on the traditional potted brown shrimp and makes a delicious starter. The delicate sweet and salty flavour of the cold-water prawns pairs beautifully the spiced, miso-infused butter. Any leftover crackers will keep in a lidded container for a week.
Ingredients
Potted Prawns
- 100g of unsalted butter
- 1 tsp white miso
- 350g of cooked coldwater prawns
- 1 pinch of chilli powder
- 1 pinch of ground white pepper
- 1 pinch of black sesame seeds
Seaweed Crackers
- 230g of Doves Farm Plain White Flour
- 2 tbsp of furikake seasoning , or use 2 tbsp black sesame seeds and a pinch of chilli flakes
- 2 tbsp of nori seaweed , blitzed to a powder in a blender
- 1 tsp salt
- 1 tsp cane sugar
- 2 tbsp of olive oil
Method
Melt the butter in a small saucepan, add the miso and whisk to combine
- 100g of unsalted butter
- 1 tsp white miso
Once the miso is fully incorporated, add the prawns, chilli powder and white pepper, and warm through very gently, over a low heat
- 350g of cooked coldwater prawns
- 1 pinch of chilli powder
- 1 pinch of ground white pepper
Remove the prawns from the pan using a slotted spoon, reserving the remaining miso butter, then divide them between 4 large ramekins. Press down gently to make sure they are level
Allow the prawns to cool slightly, then transfer to the fridge to set. This should take around 15 minutes
Once set, remove from the fridge and pour over the rest of the miso butter. Sprinkle over the black sesame seeds. Return to the fridge to set overnight
- 1 pinch of black sesame seeds
The next day, preheat the oven to 220°C/gas mark 7
Combine the flour, furikake or sesame seeds, nori, salt, sugar and olive oil in a food processor and pulse until just combined
- 230g of plain flour
- 2 tbsp of furikake seasoning , or use 2 tbsp black sesame seeds and a pinch of chilli flakes
- 2 tbsp of nori seaweed , blitzed to a powder in a blender
- 1 tsp salt
- 1 tsp cane sugar
- 2 tbsp of olive oil
Add 120ml water, and pulse briefly until the dough just starts to come together
Remove from the food processor and knead into a shaggy dough. Cover with a bowl, and let rest for 15 minutes
Divide the dough into 4 pieces, to make it more manageable to roll out
Roll out each piece of dough as thinly as possible on a lightly floured surface, about 2mm thick. Use an offset spatula to lift up and re-flour any parts of the dough which begin to stick to the work surface
Place the thin sheets of dough onto a baking tray, and cook for 6 minutes on each side. Check them after they have been cooking for 3 minutes on the second side to make sure they don’t burn
Turn the oven off and let the crackers sit in the oven until the oven is cool, to ensure they get really crisp
Serve the white-miso infused potted prawns with the seaweed crackers broken into pieces on the side
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Miso-buttered potted cold-water prawns with seaweed crackers
