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50g butter |
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toss prawns in hot butter and oil, cook, stirring, 3 minutes |
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serve prawns onto plates |
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Pour juices over prawns |
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2 tablespoons olive oil |
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1kg fresh king prawns |
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de-shell, de-vein |
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marinade several hours |
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4 tablespoons peppercorns |
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crush in a mortar |
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1 tablespoon coriander seeds |
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1 tablespoon coarse salt |
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3 cloves garlic |
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crush in |
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3 tablespoons olive oil |
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2 pimientos |
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slice into strips |
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stir in, cook further 2 minutes until cooked through |
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keep juices |
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deglaze pan |
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3 tablespoons brandy |
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