Buttered Prawns
Author: Kiran Jethwa
Recipe type: Entree
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 3
Prawns are absolutley delicious and are an ingredient that I love! I was really exicted to find some particularly tasty specimens when I went to shoot an episode of Tales From the Bush Larder at the south coast of Kenya. An estuary that separates the beaches of Diani and Tiwi provides the perfect habitat in which esturay prawns can thrive, and an area where local fishermen can get decent yields with their basic fishing equipment.
Ingredients
- 300g queen prawns, shell and head off
- 2 tbsp of butter
- ½ tsp fennel seeds
- 2 tsp minced garlic
- 2 tsp minced shallots
- 2 tsp minced green chili
- 100ml fish stock
- splash of pernod or Sambuca
- 50ml double cream
- ½ bunch of fresh basil
- seasoning
Instructions
- Melt the butter in a frying pan and add the fennel seeds-fry for 1 minute until you can smell their aroma being released.
- Add the garlic, chilli and shallots and fry until they begin to brown.
- Throw in the prawns and sauté for 1 minute.
- Add the pernod or Sambuca to deglaze
- Then add the fish stock and cream and reduce by half.
- Finally finish with the fresh torn basil and a bit more butter.
- Season to taste
