RECIPE – Garlic Prawn Pate

Looks & tastes good, a lovely starter for a dinner party.


  • 125g unsalted butter
  • 500g raw prawns, peeled & de-veined
  • salt & pepper to season
  • 6-7 small garlic cloves, finely diced
  • 1/4 tsp grated nutmeg
  • 1.5 tsp finely grated lemon zest
  • 1/4 cup lemon juice
  • 2 tbs home-made mayonnaise
  • 1.5 tbs finely chopped dill & a few nice sprigs for decoration


  1. Melt 50g butter in a pan on medium heat
  2. Season prawns with salt & pepper, add to pan, then add garlic
  3. Stir until prawns are cooked through (a few minutes), then let it cool completely
  4. Once prawn mix is cooled, add it to a food processor with nutmeg, lemon zest & lemon juice, then blitz until it turns into a paste
  5. Add your mayonnaise & chopped dill, then blitz again
  6. Taste & season again if required with salt & pepper
  7. Melt 75g butter in a saucepan – we’re making clarified butter here to pour on top of your ramekins
  8. Distribute the mix in the processor to 3-4 ramekins/other containers – make sure the top is level (flatten with the back of spoon) – if you’re using clear containers, make sure not to leave air pockets as it don’t look pretty that way
  9. Skim off the foam at the top of the melted butter, the butter is ready when a nutty aroma is released, then pour over the top of your ramekins
  10. Find a nice sprig of dill to decorate the top of your ramekins, then fridge until set
  11. Serve with sliced baguette

You can tweak the quantities however you like (e.g. if you like dill, add more dill).

Very simple recipe and tasty too.

I found the original recipe in ‘Delicious. Simply the best’ cookbook by Valli Little from ABC Books and made a few modifications.


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