| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sainsbury’s, Sainsbury8 |
6 |
servings |
INGREDIENTS
| 875 |
g |
Large shell-on raw or cooked prawns; (1 3/4 lb) |
| 1 |
tb |
Plain flour |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
|
Dried red chilli |
| 1/2 |
|
A lemon; juice of |
| 4 |
tb |
Cognac |
| 3 |
|
Heaped tablespoons chopped fresh parsley |
|
|
Salt |
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.
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