Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 | Cloves garlic; chopped |
| 125 grams | Peeled cooked king prawns; or about 10 |
| ; uncooked | |
| 2 tablespoons | Olive oil |
| Salt and pepper | |
| 1½ teaspoon | Tomato puree |
| 3 tablespoons | Cognac |
Saut‚ the garlic and prawns for 30 seconds in the oil, stirring, until the pre-cooked prawns are heated through or until the uncooked ones turn pink.
Add salt and pepper, the tomato puree and cognac and cook for a further 30 seconds. To serve, you can ignite the sauce and flamb‚ it, if you wish.
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Carlton Food Network
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