- Make garlic butter by crushing the garlic and mixing with melted butter and lemon juice. Heat about half the butter in a heavy-based pan.
- Add the prawns and fry until cooked (5-7 minutes), stirring and turning as necessary to ensure even cooking.
- Add the brandy and flambé. Add the remaining butter, parsley and seasoning. Heat until foaming, then serve prawns. Spoon garlic butter over the prawns.
- It is a good idea to supply a fingerbowl of water containing lemon juice as well as a good-sized napkin when serving garlic prawns.
Prawns may be shelled and deveined prior to cooking if desired
GUIDELINES FOR FLAMING
The best liquids to flambé are spirits - eg, brandy, kirsch, rum. Make sure the alcohol is only lightly heated before igniting. If heated too long, the alcohol will burn off and not light. To flambé items on the stove, alcohol may be added directly and lit.
Turn off overhead extractor fans in case flames are drawn up into the vent. Keep face and hair well back.
Paella is a Spanish dish that takes its name from the large pan in which it is cooked. Traditional paella combines rice with chicken and seafood in the one dish. For a superior paella, use Spanish Calasparra rice (a soft, medium-grain that absorbs liquid easily).