Yield: 4 servings
|12 \N||Raw jumbo prawns|
|4 tablespoons||Sunflower oil|
|55 grams||Unsalted butter; (2oz)|
|6 \N||Garlic cloves; finely chopped|
|2 \N||Fresh red chillies; seeded and sliced|
|\N \N||; into rings|
|1 bunch||Spring onions; trimmed and finely|
|\N \N||; chopped|
|200 millilitres||Dry white wine; (7fl oz)|
|1 teaspoon||Freshly ground black pepper|
Remove the heads from the prawns, then peel the shells, leaving the tail intact. Using a sharp knife, gently cut around the outside curve of the prawn and remove the black vein. To butterfly the prawns, cut all the way through, stopping at the tail but keeping the shells still intact.
Heat the sunflower oil in a large pan, then add the prawns, which should be opened out with the tails sticking up. Cook for 2 minutes, shaking the pan occasionally, and then cook for another 2 minutes until the prawns are bright pink. Transfer the prawns to a plate and set aside.
Drain the oil from the pan, then add the butter and heat until frothy. Stir in the garlic, chillies and spring onions and cook for 2 minutes over a high heat. Stir in the wine and bring to the boil. Return the prawns to the pan, season with the salt and pepper and simmer for 4 minutes over a low heat. Serve immediately.
Converted by MC_Buster.
Per serving: 262 Calories (kcal); 25g Total Fat; (94% calories from fat); 1g Protein; 3g Carbohydrate; 30mg Cholesterol; 539mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.