Delight your guests with this holiday dish, which combines king prawns with the iconic French cognac.
Ingredients For
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28 oz
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4 sprigs
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1 sprig
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1 clove
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Preparation
1
First, make the persillade: peel and mince the garlic and parsley. Using a fork, combine with the butter.
2
Mince the shallots and rinse the prawns with running water.
3
Heat a frying pan over medium heat and add a knob of parsley butter.
4
Once the butter has melted, sauté the shallots for a several minutes.
5
Then add the prawns and sauté for 5 minutes over high heat. Add a small knob of butter if necessary.
6
Then add the cognac and immediately flambé the prawns.
7
Before serving, salt and pepper, and add the thyme and chilli pepper.
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