Prawns Butter Toasts

Ingredients for Prawns Butter Toasts

• 1 1/2 sticks (170g ) unsalted butter, softened

• 450g medium prawns in shell (31 to 35 per lb), peeled and deveined

• 1 tesked salt

• 1/2 teaspoons black pepper

• 60ml minced onion

• 2 1/2 teaspoons fresh lemon juice

• 1/8 teskedar cayennepeppar

• 10 slices firm white sandwich bread, crusts discarded and each slice cut to form 4 triangles

• 3 tablespoons unsalted butter, melted

• Garnish: whole cooked prawns

Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté prawns with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer prawns with a slotted spoon to a food processor, reserving skillet (do not clean).

Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until prawns are finely chopped. Pack prawns butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavours to develop). Bring to room temperature 45 minutes before serving.

Put oven rack in upper third of oven and preheat oven to 204°C.

Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes. Transfer to a rack to cool. Serve toast points with prawns butter.

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