INGREDIENTS

INSTRUCTIONS

Pull the heads and legs off the prawns and cut lengthways along their
backs, about half-way through the flesh. If using raw prawns, remove
the brown or grey intestinal vein. Remove the shells and open the
prawns out like a butterfly. Wash the prawns carefully and pat dry
with kitchen paper. Season the flour with salt and use to coat the
fleshy side of each prawn lightly.  Put the oil and chilli in a
frying-pan and heat until just hot. Lay  the prawns, floured-side down,
in the oil and cook for about 1 minute  for cooked prawns and 2 minutes
for raw prawns, then turn them over  and cook the other side for
another minute. Squeeze over the lemon  juice. Add the Cognac and cook
to boil off the alcohol. Remove the  chilli, sprinkle the prawns with
the parsley and serve at once.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 89.1mg
Potassium: 14.6mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g