This is an excellent dish for real seafood lovers who have no fear of tucking into whole prawns and don’t hesitate to suck all the lovely juice from their shells. My only advice is don’t be shy, and also consider finger bowls…
Prawns with butter, brandy (Metaxa) & ginger
500g fresh whole prawns
1tsp grated fresh ginger
2tbsp brandy (try to get Metaxa if you can)
1 lemon, juice of
Handful fresh chopped parsley
Sea salt and fresh black pepper
- Heat a large pan over medium heat and add the butter and grated ginger. When the butter starts to go light golden, add the prawns and turn the heat up to high.
- Toss the prawns in the butter by shaking the pan until they take a pink shade meaning they’re cooked through.
- Add the brandy and lemon juice and season with the salt and pepper. Give them a final toss over the heat.
- After a moment, remove from the heat, transfer onto a plate with the pan juices and the fresh parsley sprinkled over. Serve with fresh crusty bread for mopping up and get stuck in with your hands.