- 24 cooked shelled prawns
- a pinch of pepper
- 1 tsp (5ml) anchovy essence
- 1 egg, beaten
- Peel and mash the prawns in a bowl.
- Add the pepper and anchovy essence.
- Mix in the beaten egg to bind and shape the mixture into rissoles.
- Roll in flour and fry gently in oil until lightly browned on both sides.