Butter poached prawns


Aug 22, 2023

1 min read

Butter poached prawns:
250 gr Mainland Butter (Clarified) 
6 strands Saffron (optional)
20 ea Prawn cutlets 
Beetroot Horseradish Labneh:
1 kg De Winkel Yoghurt
1 ea Large cooked beetroot
50 gr Mainland Creamy Feta
15 ml Grated horseradish
    Season to taste
Butter Poached Prawns:
  1. Bring butter to a soft boil and add saffron
  2. Add prawns and cover
  3. Take off the heat and leave lid on until ready to plate
Beetroot Horseradish Labneh:
  1. Hang the yoghurt in a muslin cloth or new chux cloth
  2. Puree all ingredients together & season to taste
To Serve:

Smear Labneh on plate, top with poached prawns, shaved fennel, sautéed chorizo, crispy pancetta and slithers of heirloom carrots.

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