Prawn & Ginger Dip
- 200 g Peeled Prawns
- 150ml Double Cream
- 100 g Full Fat Cream Cheese
- ½ Lemon
- 25 g Stem Ginger, finely chopped
- 25 g Chives, finely chopped
- Salt & Milled Black Pepper
- Place the prawns, stem ginger and lemon juice into a blender and process for a minute.
- Place the cream cheese into a bowl and stir to soften. Add the prawn mixture and blend together.
- Gently add the cream and the chives. Season to taste and refrigerate.
- Place in a dish and serve with KETTLE® Chips Sea Salt & Balsamic Vinegar.