| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Turkish |
Femina, Femina3, Starters |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Finely chopped prawns in brine; (45 g.) |
| 2 |
tb |
Butter; (30 g.) |
| 15 |
g |
Finely chopped parsley |
| 1 |
ts |
Curry masala mix; (5 g.) |
| 1/2 |
ts |
Chilli powder; (2 g.) |
| 2 |
|
Tinned anchovy fillets; chopped fine |
|
|
Some left-over cooked egg yolk and white |
|
|
A few digestive or water biscuits |
|
|
For the garnish: a few sprigs of parsley |
INSTRUCTIONS
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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