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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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