Jan's Favourite Prawns Recipe
Ingredients
| Prawn tails | 20 Large | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 5 Tablespoon (75 Milliliter) | |
| Garlic powder | 3⁄4 Teaspoon | |
| Ground white pepper | 1⁄4 Teaspoon | |
| Tarragon leaves | 1 Teaspoon | |
| Honey | 1 Tablespoon (15 Milliliter) | |
| Cornstarch | 2 Teaspoon | |
| White vermouth | 125 Milliliter (0.5 Cup) | |
| Chopped parsley | 1⁄4 Cup (4 tbs) |
Directions
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.
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.
Chef
