Ingredients
| 36 | Raw prawns, large, (about 500g), deveined, shelled (Main) |
| 1 | Shallot, large, diced |
| 1 Tbsp | Olive oil |
| 1 pinch | Chilli flakes |
| 1 clove | Crushed garlic |
| 3 Tbsp | Lemon juice |
| 250 g | Creme fraiche |
| 125 g | Edam cheese, grated (Main) |
| 1 dash | Tobasco |
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Directions
- Salt and freshly ground back pepper to taste
- Preheat the grill. Put the prawns in a bowl and sprinkle with the lemon juice.
- Saute the shallot in the oil until softened. Add the garlic. Put in a bowl with the grated edam, chilli flakes, Tabasco and creme fraiche.
- Drain the prawns and divide between 6 small gratin dishes. Season well. Dot the cheese mixture over the prawns.
- Grill for 5-6 minutes until golden and bubbling and the prawns are pink and cooked.
