Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 12 king prawns, (Black Tiger)
- some olive oil
- 2 cloves garlic
- 1 tablespoon tomato paste
- 200 ml cream
- 100 ml broth
- 1 teaspoon Pernod
- some salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Remove the intestines from the raw prawns by cutting along the back shell and extracting the dark vein. Peel the 2 cloves garlic and mince finely.
- Heat some olive oil in a large pan over medium-high heat. Add the prawns and garlic, cooking for 2-3 minutes on each side until the prawns turn opaque and pink. Transfer the prawns to a plate.
- In the same pan with the remaining olive oil, stir in the 1 tablespoon tomato paste and cook for 1 minute. Add the 100 ml broth and bring to a boil while stirring for 1-2 minutes.
- Remove from heat and pour in the 200 ml cream. Season with salt, pepper, and 1 pinch sugar. Stir in the 1 teaspoon Pernod. Return the prawns to the pan to coat with sauce.
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