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Prawns in Chilli, Garlic and Butter Sauce

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.


  • 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


  • 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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