Ingredients for 8 servings
- Prawns : 1 to 1,500 kg (3.25 lb)
- liquid cream : 0.250 KG (0.6 lb)
- Cognac : 1 tablespoon
- salt
- pepper
Recipe: Prawns Asian style
Prep
15 min
Cook
10 min
Total
25 min
Servings
8 serv.
Step-by-step directions
1 Shell the prawns.
2/ Slit the prawns on the back and remove the thin black line (digestive tract of the prawns).
3/ Pan-fry the prawns then flame with cognac.
4/ Keep the prawns warm.
The sauce :
5/ Collect the prawn juice then put it in a saucepan with the white wine and shells. bring to a simmer.
6/ Reduce slightly then add the cream and reduce slightly again.
7/ Blend the preparation then strain through a fine sieve.
8/ You get a creamy sauce to season.
9/ Dress on a deep plate with the sauce and in the center the prawns and cilantro as garnish.
Chef Patrick's Comment
I take the liberty of adding a few remarks. Do not flame the prawns. For the sauce, crush the shells, sweat them in butter, add 5 cl of cognac, flame then moisten with 400 cl of liquid cream (without white wine) season with fine salt with a hint of Espelette then strain through a sieve.
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