Turkish toast

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.

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