Creamy Garlic and Chilli Prawns

Ingredients

For the sauce:

150g salted butter

5tsp bottled ground garlic

3 Tsp cracked black pepper

1 Lemon the juice of it.

500ml fresh cream

2 green chillies,crushed.

For the prawns:

1box tiger prawns (16-22 prawns)

Salt and ground black pepper,to taste.

Butter for flash-frying

For serving:

Mini garlic and parsley baguettes.

Method:

Melt the butter in a pan.

Add the garlic and cracked black pepper,and gently fry(ensuring that the garlic does not get too brown or burn).

Add the freshly squeezed lemon (be sure to add the lemon juice before the cream in order to prevent curdling).

Stir in 250 ml of the fresh cream and mix well.

Add the remaining 250 ml of fresh cream to the pan.As it starts to simmer it will become yellow in colour. If it remains very white,add a little more butter.

Add the chillies,turn down the heat and allow to simmer while you prepare the prawns.

Prawns

Butterfly the prawns(shell still on and heads removed),and then clean,wash and dry them.

Season the prawns with salt and pepper and flash-fry them in butter on a high heat.

Add the prawns to the sauce and simmer for a further 5-8 minutes.

To serve

Remove the sauce and prawns for the heat and spoon into serving dishes.

Serve with garlic and parsley baguettes.

3 hrs · Like · 6

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