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Ingredients
- 300g (10oz) raw, shelled king prawns
- 4tbsp strong cheese, grated
- 2tbsp dill, chopped
- 50g (2oz) butter
- 40g (1½oz) plain flour
- 300ml (½pt) milk
- 2 x 250ml (9fl oz) gratin dishes
Method
- Heat the oven to 200C, 180C fan, 400F, gas 6.
- Make the sauce first by melting the butter in a saucepan, stir through the flour and cook for a couple of minutes until it smells biscuity. Very slowly, whisk in the milk until you have a thick, smooth white sauce. Season well.
- Place the prawns in the bottom of the gratin dishes. Mix half the cheese and the dill into the béchamel sauce, and pour over the prawns. Top with the rest of the cheese, the breadcrumbs and more seasoning.
- Bake in the oven for 15 to 20 minutes, until the sauce is bubbling and the breadcrumbs are golden.
- Serve with a crunchy green salad. These will sit assembled, but not cooked, in the fridge a day in advance.