• 500gms queen or large prawns, cleaned and deveined but heads kept on
  • ¼ cup peri peri sauce
  • 2 Tbs olive oil
  • 50gm (3 1/2 Tbsp) Kerrygold Pure Irish Salted Butter
  • 3 fresh bay leaves
  • 3 garlic cloves crushed
  • 1 -2 small, deseeded chillies (omit if you are using a hot sauce)
  • Juice from 1 lemon
  • ½ cup / 125ml dry white wine
  • 2 Tbsp chopped parsley (and a little extra for garnish)
  • ¼ cup brandy to flambe


Recipe by @drizzleanddip

Place your cleaned prawns in a flat dish. Add all the ingredients except the brandy into a small pot and heat until the butter has melted. Pour this over the prawns and marinate for 2 hours.

Heat a large non-stick frying pan or wok. You could do this on a large flat pan on the fire (or skottle). Add the prawns with all the marinade to the pan and cook until the prawns just start to turn pink. Be careful not to overcook prawns as they will carry over cooking. If in doubt cook them slightly under.

Heat the brandy in a small pot and pour over the hot prawns. Light this to flambe the prawns. Serve immediately with good crusty white bread such as baguette or ciabatta and butter.

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