Ingredients
- Juice of 1 lemon
- 1tsp caster sugar
- 1 x 400g tin of butterbeans, drained and rinsed
- 1 clove of garlic, peeled and crushed
- 2tbsp creme fraiche
- 2tbsp olive oil
- Salt and pepper
- Half a head of iceberg lettuce, washed and shredded
- A knob of butter
- 20 large prawn tails
- 4tbsp sweet chilli sauce
- 4 lemon wedges
1 Bring the lemon juice and sugar to the boil in a small pan, then remove from the heat.
2 Put the butterbeans and garlic into a food processor with the lemon syrup and purée till smooth.
3 Add the creme fraiche, olive oil and seasoning, then remove from the processor and set aside.
4 When ready to serve, divide the butterbean purée between four nice glasses and then top with the lettuce.
5 Heat the butter in a frying pan until gently foaming.
6 Add the prawns and cook for a minute on each side before adding the sweet chilli sauce.
7 Remove from the heat and let the sauce bubble around the prawns.
8 Spoon the prawns into the glasses and serve with a wedge of lemon.
