31 December 2012,00:48 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Preheat the oven to 220°C (425°F/Gas 7). Melt the butter in a saucepan over low heat.
  • Cook the leek and garlic for 2 minutes, then add the prawns and cook for 1-2 minutes. Remove the prawns with a slotted spoon and set aside.
  • Stir the flour into the pan and cook for 1 minute. Add the stock and wine, bring to the boil and cook for 10 minutes, or until nearly all the liquid has evaporated.
  • Stir in the cream, bring to the boil, then reduce the heat and simmer for 20 minutes, or until the liquid reduces by half. Stir in the lemon juice, herbs and mustard.
  • Using half the sauce, pour an even amount into four 250 ml ramekins. Divide the prawns among the ramekins, then top with the remaining sauce.
  • Cut the pastry into four rounds, slighdy larger than the rim of the ramekins. Place the rounds over the filling and press around the edges.
  • Prick the pastry and brush with beaten egg. Bake for 20 minutes, or until golden.


  • 100 grams butter
  • 1 leek, white part only, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 kg raw medium prawns (shrimp), peeled and deveined
  • 1 tablespoon plain (all-purpose) flour
  • 200 ml chicken or fish stock
  • 100 ml dry white wine

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