flambed prawns photo
30 min
Average: 2.4 (7 votes)

Prawns flambéed with Cognac

Delight your guests with this celebration dish, which combines king prawns with the iconic French Cognac - perfect for a French-style Christmas meal!

Ingredients For



First, make the persillade: peel and mince the garlic and parsley. Using a fork, combine with the butter.  


Mince the shallots and rinse the prawns with running water.  


Heat a frying pan over medium heat and add a knob of parsley butter. 


 Once the butter has melted, sauté the shallots for a several minutes. 


Then add the prawns and sauté for 5 minutes over high heat. Add a small knob of butter if necessary.  


Then add the cognac and immediately flambé the prawns. 


Before serving, salt and pepper, and add the thyme and chilli pepper. 

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