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Prawn Flambe

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  • 12-12-2008 3:08pm
    #1
    MattKane
    Registered Users Posts: 157 ✭✭


    For a wine accompaniment, I would recommend a dry or off-dry New Zealand Riesling with that trademark acidity to cut through the rich creamy sauce.



    PRAWN FLAMBE (Serves 2)
    • 40 g butter
    • 100 g mushrooms
    • 200 g cooked prawns
    • seasoning
    • lemon juice
    • nutmeg
    • 1 onion
    • 3 tablesp. brandy
    • 150 ml double cream
    • chopped parsley
    Fry the chopped onions in butter, add the mushrooms and prawns and saute.
    Season and then add lemon juice and nutmeg to taste.
    Warm brandy in a ladle, ignite and pour flaming over the prawn mixture, rotating the pan to spread the flame.
    When the flames are out, leave for 2-3 minutes over a gentle heat, add cream and boil until thick, ensuring contents are kept moving and the cream is well mixed in.
    Serve with rice, sprinkle with parsley and enjoy with a dry or off-dry Kiwi Riesling. Done!
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