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