* 450 g (1lb) cooked King prawns
* 50 g (2 oz) Butter
* 2 tablespoons Onion, finely chopped
* 3 tablespoons chopped fresh Tarragon
* 3 tablespoons chopped fresh Parsley
* 275 ml (1/2 pint) full Cream Milk
* 5 tablespoons (60 ml) Dry sherry
* 25 g (1 oz) Plain flour
* pinch of Salt - not too much parmesan can be quite salty
* 1/3 teaspoon of Paprika powder (not Smoked)
* 1/3 teaspoon of Mustard powder
* 80 g freshly Grated Parmesan cheese
* grind of Black pepper

===Method===
* Ensure the Prawns are properly defrosted if Frozen.
* Pat the Prawns dry on a tea-towel.
* melt half of the Butter in a pan and gently sauté the Onions until translucent.
* Add the Flour, mix into a Roux and then gradually stir in the milk.
* Just start to bring the sauce to the boil then reduce the heat and stir until it thickens.
* Add the Parsley and Tarragon.
* Mix in the Sherry and Spices, season to taste and adjust to your liking.
* Add the Prawns, remaining Butter and half of the Cheese. Mix well and then spoon the mixture into lightly greased gratin dishes.
* Sprinkle with the remaining Cheese and Brown under the Grill.

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