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Gino D'Acampo

Prawns in Chilli, Garlic and Butter Sauce

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Ridiculously easy and so very delicious, especially when served with a hunk of crusty bread and a napkin to catch all those heavenly buttery juices.

Serves 2

Ingredients

  • 10 large raw prawns (unshelled and butterfly)
  • 1 small red chilli (deseeded and finely chopped)
  • 1 clove of garlic (peeled and crushed)
  • 1tbls flat leaf parsley (roughly chopped)
  • 50g salted butter
  • 2 tbls olive oil
  • 2 tbls brandy
  • 4 anchovy fillets in oil (finely chopped)
  • 1 un-waxed lemon (cut in wedges)
  • salt to taste
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Method

  1. In a wok melt the butter with the olive oil, add in the garlic, chilli and anchovies with the prawns. Fry on a high heat for 1 minute tossing constantly.
  2. Add in the brandy, allow the alcohol to flame and cook for a further minute. Season with salt and sprinkle the parsley.
  3. Serve immediately on a large serving plate garnished with lemon wedges and crusty bread.
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