Kevin Dundon's Garlic Prawn
and Mash Potato Bake

Takes 25 minutes and serves 2

• 12 King Prawns
• 2 sachets of Kerrymaid Garlic Butter
• ½ Leek - thinly sliced
• 2 egg yolks
• 75ml Cream - softly whipped
• 2 Potatoes - peeled and mashed
• Salt and Pepper

To begin very simply peel, boil and mash the potatoes. Allow the potatoes to cool slightly and then mix in one of the egg yolks. Transfer the mash into half of a shallow dish.

Take the leek and cut it into strips. Heat a large frying pan, add oil and a sachet of Kerrymaid Garlic Butter. Add the leeks and peeled prawns to the pan. Fry for 3 -4 minutes until they are both gently cooked.

Transfer the prawn mixture to the other half of the dish, alongside the mash. Pour the remaining butter sauce over the top of the prawns.

In a separate bowl mix together the remaining egg yolk and the softly whipped cream and pour this over the prawns. Crumble a sachet of garlic butter over the top of the prawns and mash.

Place under a hot grill for 4 - 5 minutes until the potatoes are golden brown and the creamy sauce is bubbling.