Recipes

Ingredients

• 500g large cooked and peeled King prawns
• 120g South Cape Goat's Fetta, finely crumbled  
• finely grated rind of 1 small lemon  
• 1 tablespoon finely sliced fresh mint 
• 1 tablespoon finely sliced fresh basil 
• squeeze of lemon juice 
• freshly ground black pepper  
• salad leaves, for serving

Method

Cut a slit halfway around the outside curve of each prawn to make a small cavity and devein. Using a fork, mash South Cape Goat's Fetta, lemon rind, mint and basil together, mixing in enough lemon juice to bind. Season with black pepper to taste.

Gently press mixture into the cavity of each prawn. Arrange on salad leaves in a serving bowl and chill until required. Serve as finger food to share.