Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Finely chopped prawns in brine; (45 g.) |
| 2 tablespoons | Butter; (30 g.) |
| 15 grams | Finely chopped parsley |
| 1 teaspoon | Curry masala mix; (5 g.) |
| ½ teaspoon | Chilli powder; (2 g.) |
| 2 \N | Tinned anchovy fillets; chopped fine |
| \N \N | Some left-over cooked egg yolk and white |
| \N \N | A few digestive or water biscuits |
| \N \N | For the garnish: a few sprigs of parsley |
MIX all the ingredients into a coarse paste, using a little oil from the anchovy tin as needed. Place a dollop of the mixture into the centre of a digestive or wafer biscuit. Garnish with a sprig of parsley and serve cold.
Converted by MC_Buster.
NOTES : A great way to use up the leftover eggs from a main dish.
Converted by MM_Buster v2.0l.