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Chilli, Garlic and Pernod Prawns

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



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Chilli, Garlic and Pernod Prawns.


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