Yield: 6 servings
|875 grams||Large shell-on raw or cooked prawns; (1 3/4 lb)|
|1 tablespoon||Plain flour|
|2 tablespoons||Extra-virgin olive oil|
|1 \N||Dried red chilli|
|½ \N||A lemon; juice of|
|3 \N||Heaped tablespoons chopped fresh parsley|
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.