Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced).
2.Shell and devein prawns. In small saucepan of boiling water, cook prawns, until changed in colour; drain. Rinse under cold water; drain.
3.Process prawns, butter and mustard until almost smooth; stir in chives.
4.Divide mixture between two ½-cup (125ml) ramekins; cover, refrigerate about 1 hour or until set.
5.Meanwhile, to make crostini, spray both sides of bread slices with oil, place on oven tray; toast in oven until browned lightly.
6.Serve potted prawns with crostini.
Potted prawns can be made a day before the picnic, keep well-iced during transportation. Make crostini close to departure time.
Note
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