Potted Prawns

• 600 g prawns (peeled weight)
• 185 g butter
• 14 teaspoon ground mace
• 14 teaspoon nutmeg
• 1 pinch cayenne
• 1 teaspoon mixed spice
• fresh ground black pepper, to taste
• additional butter

1. Cut prawns into small pieces.
2. Melt butter in a large saute pan and when foam subsides, add prawns and mace, nutmeg, cayenne, mixed spices and pepper.
3. Toss in butter for a few minutes.
4. Spoon into four small ramekin pots or dishes.
5. Press lightly, and cover with melted butter.
6. If necessary, melt a little additional butter and spoon over tops of prawns.
7. Cover each pot with a round piece of aluminium foil and chill in the refrigerator.
8. Serve with hot toast, crackers or triangles of pita bread that has been warmed in the oven.
9. Chef's Notes: Chopped crab or lobster meat may be prepared in the same way.
10. Potted prawns may be kept in the refrigerator for up to one week.

prawns, butter, ground mace, nutmeg, cayenne, mixed spice, fresh ground black pepper, additional butter

Taken from www.food.com/recipe/potted-prawns-116588 (may not work)