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Chilli, Garlic and Pernod Prawns

Chilli, Garlic and Pernod Prawns

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

Serves 1

Ingredients

  • 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
  • ½ Bunch of Boc Choy Leaves (washed)
  • Micro Herbs or Corriander
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Method

  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
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Notes & Tips

Can be done with Scallops