Serves: 4 Ingredients: 100g prawns, uncooked 2 limes, juice and zest 300g Boursin 25g butter, melted 50g sippets * 50g Leerdammer, grated Garnish Deep fried sage leaves Rocket Lime, slices
Method 1. Steam the prawns in the lime juice and leave to cool. Reserve the juice. 2. Combine cooled prawns with the Boursin, butter, 2tsp of the reserved lime juice and the zest. 3. Spoon mixture into four ramekin dishes and chill for at least one hour. 4. When ready to serve, sauté the sippets and then roll in the grated Leerdammer whilst still warm. 5. Turn out the potted prawns and serve on individual plates garnished with the deep fried sage leaves, sippets, rocket and fresh lime slices. * sippets are small pieces of fried or toasted bread The Bel Cheese Academy - Recipe by Paul Robinson, Course Tutor at Grimsby Institute of Further and Higher Education