Elizabeth David’s Prawn Paste

• 1 lb 2 oz fresh prawns or 8 oz peeled prawns (about 500 g)
• 6 tbl sp olive oil
• juice of 1 lime
• cayenne pepper to taste
• about 1/2 tsp dried basil
• heaped teaspoon coriander seeds, crushed

Place the prawns and lime juice into a food processor and blitz, adding the oil as you go until the mixture is a nice paste consistency.  You may not need all the oil.   Warm the dried basil in a dry fry pan over a medium heat and then add to  the mixture along with the crushed coriander seeds and cayenne pepper.  Season to taste.

Serve with fresh hot toast immediately.  This will keep up to 24 hours in the refrigerator but is best eaten fresh.

Happy Cooking &  Happy Eating,

Leah