Channa
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This really is for the indian summer we are having today!!....
This ticks all my boxes because I love seafood.
Fresh prawns or King prawns uncooked , they are grey but turn pink cooking them.
2 cloves of garlic less or more to your preference.
Butter
I tablespoon of good veg oil
25 mls give or take of Pastis
I baguette if you buy the par cooked ones for the oven then great if not a baguette.
Method
fry off the butter and oil so it is a good temperature (reason we add oil to the butter is the oil allows a higher temperature we dont really want a beurre noisette)
add finely chopped garlic
Add prawns you will see them change colour (I never tire of this little wonder)
add the pastis .....and flambe ....Odds are you will get a flame if not encourage with a lighter ...you will get a beautiful purple flame let it burn and keep tossing the prawns ...
Prawns now cooked and pink !!! ready to serve (3 and a half to four minutes cooked no Delhi Belly)
serve on a dish add finely chopped parsley if you wish I like it adds a subtle flavour.
Serve with the buttered baguette , fries and salad of your choice. a glass of crisp white vino
If you have the cadacs etc great to do outside.
For me a food from the gods ...Salivating just thinking about it
bon appetit
You can pay a small fortune in restaurants for this , it is very easy to do ...have a go let me know how you go on !!
Channa
This ticks all my boxes because I love seafood.
Fresh prawns or King prawns uncooked , they are grey but turn pink cooking them.
2 cloves of garlic less or more to your preference.
Butter
I tablespoon of good veg oil
25 mls give or take of Pastis
I baguette if you buy the par cooked ones for the oven then great if not a baguette.
Method
fry off the butter and oil so it is a good temperature (reason we add oil to the butter is the oil allows a higher temperature we dont really want a beurre noisette)
add finely chopped garlic
Add prawns you will see them change colour (I never tire of this little wonder)
add the pastis .....and flambe ....Odds are you will get a flame if not encourage with a lighter ...you will get a beautiful purple flame let it burn and keep tossing the prawns ...
Prawns now cooked and pink !!! ready to serve (3 and a half to four minutes cooked no Delhi Belly)
serve on a dish add finely chopped parsley if you wish I like it adds a subtle flavour.
Serve with the buttered baguette , fries and salad of your choice. a glass of crisp white vino
If you have the cadacs etc great to do outside.
For me a food from the gods ...Salivating just thinking about it
bon appetit
You can pay a small fortune in restaurants for this , it is very easy to do ...have a go let me know how you go on !!
Channa