Yield: 4 servings
|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.