• This prawn pâté with Melba toast is just as good the second day as it is on the first. Melba toast keeps well in an airtight container for 2 to 3 days or can be frozen 1 round farm-style loaf or ciabatta (1-day old is easier to slice). This elegant appetiser has it all: creamy and crunchy texture, and deliciously seasoned flavour.

    Prawn pâté with Melba toast

    Serves: 6
    Cooking Time: 20 mins + 4 hrs to chill


    • 400 – 500g frozen, peeled prawns
    • 5ml (1 tsp) chilli and garlic seasoning
    • 1ml grated nutmeg
    • 10ml (2 tsp) lemon zest
    • 15ml (1 tbsp) fresh lemon juice
    • 30g (3 tbsp) butter
    • 1 x 250g tub creamed cottage cheese
    • lemon and black pepper seasoning, to taste
    • watercress, to garnish



    For the Melba toast, cut bread into paper-thin slices and cut each slice in half on the diagonal.


    Place on a cooling rack on a baking tray and dry out in a warm oven (150°C) for 10 – 15 minutes.


    Defrost the prawns by rinsing them in a colander under lukewarm tap water. Shake off the excess water.


    Season with chilli and garlic seasoning, nutmeg, lemon zest and lemon juice.


    Heat the butter in a heavy-based frying pan until foamy and beginning to brown. Add the seasoned prawns and stir-fry until firm and pink.


    Allow the prawns to cool slightly. Reserve a few for garnishing.


    Place the cottage cheese in a food processor. Add half of the prawns and process until smooth. Add the remaining prawns and any leftover butter and pulse 10 times, so that some texture remains.


    Taste and season with lemon and black pepper seasoning.


    Put the mixture into a bowl, cover and refrigerate.


    Garnish with the reserved prawns and watercress, and serve with Melba toast.


    To drink: AA Badenhorst Family Wines White Blend.