Sydney Harbour Prawns
1-1. 5 kg (2-3 lb) cooked prawns, shelled
4 tomatoes, chopped
250 g (1/2 lb) button mushrooms
1 12 cup warm white sauce
25 g (4 oz) butter
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard
parsley
Put the prawns, tomatoes and mushrooms through a hand mincing machine or blender,
or chop together very finely. If using a blender, be careful not to blend too
long - just a few seconds will do. Put mixture in saucepan with white sauce
and other ingredients, except parsley. Allow to come to boil; simmer for 5 minutes.
Serve over rice or noodles, and garnish with parsley.
Serves 4.