Paul Flynn's grilled prawns with smoked paprika butter.
- 500g potatoes, peeled and halved
- 150g butter, diced
- 50 mls milk
- 50 mls cream
- Salt and white pepper
- 6 large prawns shelled
- Juice of half an orange
- 1/3 tsp smoked paprika
- A sprig of Rosemary
- 2 tbs breadcrumbs (panko if possible)
- Boil the potatoes then drain in a colander until they stop steaming.
- Put back into the pot and mash thoroughly, the more you work them the lighter they will be.If you have a ricer, that would be perfect.
- Add one third of the butter, milk and cream to the mash, then season.
- Bring everything together as smoothly as you can then transfer into a piping bag with a medium sized plain nozzle.
- If you don't have a piping bag you can put the potatoes in a small sturdy plastic bag and cut the corner off (no nozzle).It works.
- Pipe the potatoes as neatly as you can around the edge of the scallop shell.
- Place the prawns in the centre of the potatoes on the shells, then put them into the fridge until you're ready to cook them.
- To make the sauce bring the orange juice, paprika and rosemary up to a gentle simmer then whisk in the remaining butter.When it’s all incorporated remove the rosemary and leave to one side in a warm place.
- When ready to serve, set your grill to high.
- Put the scallop shells on a tray season them and spoon 1 tbs of orange butter over , followed by a sprinkling of breadcrumbs.
- Grill the prawns for four minutes then check them, they overcook easily so err on the side of caution. It’s more important to have perfect prawns then golden potatoes.
- If they are large prawns they might take a minute more, they should be still soft to the touch and have turned from opaque to white.
- Serve immediately.