Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.