3 tbl Finely chopped prawns in brine, (45 g.)
2 tbl Butter, (30 g.)
15 gm Finely chopped parsley
1 tsp Curry masala mix, (5 g.)
1/2 tsp Chilli powder, (2 g.)
2 x 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
* 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.
* NOTES : A great way to use up the leftover eggs from a main dish.