Our dish combines the delicious taste of succulent prawns with the comforting warmth of a freshly baked bread cob. It's the perfect appetizer or centrepiece for any gathering. We take delight in our offering of a simplified filling for everyone.
Ingredients
- 1 cob bread
- 300g sour cream
- 250g spreadable cream cheese
- 150g raw prawns peeled roughly chopped
- 1 onion finely chopped
- 1/2 cup sweet chilli sauce to taste
- 1/4 cup milk to coat
- sea salt & ground black pepper
- chives to garnish
Instructions
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Bake at 150C in a preheated oven. Unwrap and glaze top of cob with a little butter or milk. Put back into the oven at 190C for 5 more minutes, to cook until top is crisp.
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Cut top off cob loaf and keep by to dip. Remove the soft bread from the centre (this can also be used) Place the sour cream and cream cheese in a large bowl and mix until smooth and combined, then stir in prawns, onion and sweet chilli sauce.
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Ladle the mixture into hollowed-out cob, cover with top and wrap in foil. Heat in the oven at 150C for 10 more minutes.
- To serve snip some chives on top.