Ingredients

• 400g salted butter
• 1 teaspoon grated nutmeg
• 2 teaspoons lemon juice
• 2 teaspoons minced garlic
• 1 teaspoon white pepper
• 500g cooked prawns, from the deli, tails removed, roughly chopped
• 1/2 cup chopped parsley
• 1/2 teaspoon ground chilli, for garnish
• Fresh or toasted crusty bread, to serve

Method

• Step 1 To clarify the butter, place butter in a medium sized saucepan over low heat. Allow butter to melt slowly, the milk solids will sink to the bottom and separate from the clear butterfat. As the butter melts, skim off any milk solids that rise to the surface. Once butter has completely melted carefully and slowly pour the butterfat through a strainer into a clean bowl. Discard the milk solids.
• Step 2 Reserve about 1/4 cup of clarified butter and set aside, add the remaining butter into a clean saucepan over low heat, add nutmeg, lemon juice, garlic and white pepper, and gently swirl the pan to mix. Turn off the heat and allow flavours to infuse for 5 minutes.
• Step 3 Combine prawn meat and parsley in a bowl. Add flavoured butter and mix well. Divide mixture between four serving dishes that have about 1/2 cup capacity. Set in fridge until mixture solidifies, then remove dishes from fridge and pour a thin layer of the reserved clarified butter on each dish. To serve, sprinkle a little chilli powder on top as a garnish with crusty bread.