Whole Prawns with Butter, Garlic and Cognac
An indulgent dish of whole prawns cooked in butter with garlic, shallots, white and and cognac.
Equipment
- 1 Large non-stick casserole
Ingredients
- 1 kg large prawns
- 50 g butter
- 1 glass dry white wine
- 4 garlic cloves sliced
- 2 shallots sliced
- A splash of cognac
- Juice of 1/2 lemon
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Wash the prawns and make cuts along the back using small scissors. Pick up the vein with a knife and rinse off the residue with cold water.
- Melt the butter in a large non stick pan or casserole and fry garlic and shallots for a few minutes until fragrant.
- Add the wine and simmer for a few minutes until the alcohol evaporates.
- Pour in the cognac and quickly set alight using a gas lighter. Take caution and keep your distance!
- The flames will shortly subside on their own. If they are too high, put them down by placing a lid on.
- Add the onion powder, lemon juice and the prawns. Cover and cook for 5-7 minutes, moving around once or twice.
- Serve with lots of bread for picking up the delicious sauce.
Notes
- These prawns are best consumed immediately or shortly after cooking while still warm.