Lime, Sage and Garlic Potted Prawns

Serves 4

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

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