Jan's Favourite Prawns Recipe


MethodMain Ingredient


 Prawn tails20 Large
 Butter1⁄4 Cup (4 tbs)
 Lemon juice5 Tablespoon (75 Milliliter)
 Garlic powder3⁄4 Teaspoon
 Ground white pepper1⁄4 Teaspoon
 Tarragon leaves1 Teaspoon
 Honey1 Tablespoon (15 Milliliter)
 Cornstarch2 Teaspoon
 White vermouth125 Milliliter (0.5 Cup)
 Chopped parsley1⁄4 Cup (4 tbs)


Remove the shells from the large prawn tails and rinse the tails.
Wrap in paper towel.
Heat the butter in a skillet and add the next 5 ingredients.
Bring heat up to medium high and add the dried prawn tails.
Saute quickly, turning half way.
Mix the vermouth and cornstarch together and pour into the skillet.
Reduce the heat and stir about 1 minute to slightly thicken the sauce.
Add the chopped parsley and serve at once.
Good as a main course or an appetizer.