Prawn canapes recipe

Prawn Canapes Recipe – King Prawns in Amaretto Cream with Almonds

My king prawn canapes recipe is literally finger licking gorgeous; nutty, creamy, fragrant… welcome to the meeting of King Prawns and Amaretto…

Prawn canapes are a great recipe to have up your sleeve to add a little decadence to your dinner party.

I used to live in America for about 5 years in total. It was during my time there that I created a version of this dish (about 15 years ago!) but only recently resurrected it when I finally found some Amaretto hiding in a cupboard…

I’ve cooked my king prawn canapes for one of my popup restaurant nights and they were a huge hit so I recommend having a try for your next dinner party!

King Prawn Canapes in Amaretto Cream

Serves 12 – Ingredients:

Drizzle of extra virgin olive oil

Tablespoon of butter

Dozen king prawns (bigger the better!)

1 clove garlic finely chopped

1/2 onion finely chopped

Shot of amaretto or disaronno

Shot of double cream

Chives finely chopped 

Seasoning

1/2 teaspoon lemon juice

Tablespoon or two of water

Toasted almond flakes

Prawn Canapes Recipe – Method:

  1. Gently fry the onion and garlic in the butter and oil until soft and translucent (don’t burn – slow gentle heat).
  2. Add the Amaretto and flambe, then turn off the heat.
  3. Add the cream and gently warm through, add a splash of water to loosen the sauce if too thick and put to one side.
  4. In a separate pan, sear the prawns in a little olive oil until cooked through then turn off the heat, let cool for a minute before pouring in the sauce.
  5. Warm through, add a tiny bit of lemon juice, season and taste. You want a balance of warmth and sweetness from the disaronno but balanced with the salt and just a touch of the lemon juice to offset the sweetness..
  6. You may at this stage need to add some more water to loosen.
  7. Garnish with a sprinkle of chives and flaked almonds.

Goes well with some nice bread, cold white wine and a lack of inhibitions to lick the plate guilt free…