- Large skin on raw tiger prawns (fresh or frozen – but thawed)
- Garlic paste
- Thick bread for dipping!
Because of how rich this dish is we literally cook the tiger prawns (frozen section at Morrisons for mine) in the pan with all that lovely gubbins and just use some thick slices of bread to soak up all the juices once you’ve dived in a made your way through all those massive juicy prawns.
It’s a 10min recipe:
Fry onions in butter and oil until translucent, add a teaspoon of garlic paste (or 3 cloves crushed) then thrown in the prawns and toss to cover, to that add enough Prosecco to fill half way up the prawns and then stick a lid on and steam.
Half way through turn all your prawns to cook the other sides (when they are pink they are done) when you do this throw in a handful of chopped parsley, a pinch or salt and pepper.
Now steam again until they have all turned pink, off the heat they come and then all you need to do is add a splash of cream. (Or soy cream if your like me and do dairy free) give it a mix and serve. It’s that simple and boy does it taste good!