Shellfish: Garlic Prawns 02 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Shellfish >> Garlic Prawns 02


	Garlic Prawns 02

		Garlic Prawns Serves 4 30 x 10/6 headless prawns, (6 per serve) 3 cloves garlic 2 Tbsp olive oil Pinch salt 1/4 tsp pepper 3 tsp butter (about 20g) Pinch sugar 1 Tbsp brandy 2 Tbsp fish or chicken stock 2 Tbsp cream Devein prawns, rinse and dry on paper towel. Put to one side. In a blender or mortar, puree peeled garlic and olive oil to a smooth consistency. Heat oil/garlic mixture in a large frying pan, and add butter. When hot, add prawns and fry until half cooked. Pour in brandy and light with match. When flame has died down, add stock and reduce to half volume. Season with salt, pepper and sugar, and finish by stirring in the cream. FISH STOCK 1 tsp butter 1/2 small onion 1/4 bay leaf 8 peppercorns (white) 1 parsley stalk 10ml lemon juice 300g fish bones 600ml cold water Melt butter in a deep pan. Place the onions in a pan with the bay leaf, peppercorns, parsley stalk and lemon juice. Add the washed bones, cover with a lid and lightly stew for approximately 5 minutes without colour. NOTE: Cooking for more than 20 minutes will extract a bitter flavour from the bones and render the stock unpalatable.