A very simple and good looking Entree that I serve in my Restaurant
Heat Oil in pan
Add Garlic and Chilli and lighly fry
Add Prawns and stir-fry for approx 2-3 mins
Flambe with Pernod and reduce slighly
Add Vegetable stock and simmer till prawns are cooked, then season
Blanch Boc Choy lighly and drain
Place Boc Choy in a small stack in the middle of the plate
Sit one prawn on top and the others around then spoon the pan juice over
Garnish with Mircoherbs or a nice sprig of Corriander.
Serve and Enjoy
Can be done with Scallops
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