Ingredients
- 200ml crème fraiche
- 1 heaped tbsp fresh tarragon, leaves removed and roughly chopped
- 365g cooked king prawns, drained
- 2 heaped tbsp grated cheddar cheese
- 2 tbsp fresh bread crumbs
Method
- Preheat the grill to a medium setting.
- Spoon the crème fraiche into a pan and simmer for 3-4 minutes to reduce slightly. Season and stir in the tarragon.
- Divide the prawns between the ramekins and pour over the sauce.
- Combine the cheese and breadcrumbs and sprinkle over the prawns.
- Grill for two minutes until golden brown on top.