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.
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.
Add in the brandy, allow the alcohol to flame and cook for a further minute. Season with salt and sprinkle the parsley.
Serve immediately on a large serving plate garnished with lemon wedges and crusty bread.
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