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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.

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