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Chilli, Garlic and Pernod Prawns

A very simple and good looking Entree that I serve in my Restaurant


  • 100g green prawns peeled and de-veined

  • 5g sliced fresh garlic

  • 5g fresh sliced chilli (seeds left in)

  • 100ml pernod

  • 30ml extra virgin olive oil

  • 100ml vegetable stock

  • sea salt and cracked pepper

  • 0.5 bunch of boc choy leaves (washed)

  • micro herbs or corriander


  • 1.

    Heat Oil in pan

  • 2.

    Add Garlic and Chilli and lighly fry

  • 3.

    Add Prawns and stir-fry for approx 2-3 mins

  • 4.

    Flambe with Pernod and reduce slighly

  • 5.

    Add Vegetable stock and simmer till prawns are cooked, then season

  • 6.

    Blanch Boc Choy lighly and drain

  • 7.

    Place Boc Choy in a small stack in the middle of the plate

  • 8.

    Sit one prawn on top and the others around then spoon the pan juice over

  • 9.

    Garnish with Mircoherbs or a nice sprig of Corriander.

  • 10.

    Serve and Enjoy


Can be done with Scallops

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