- 500g prawns, deshell and remove head
- 100g Kerrygold Pure Irish Unsalted Butter
- 1 large fennel bulb, chopped
- 1 large onion, chopped
- 100ml fresh cream
- 2 Tbsp tomato paste
- 3 garlic cloves chopped
- 1/4 cup flour
- 1 Tbsp chopped ginger
- 5 cardamom seeds
- 1.5l fish stock
For butter poached prawn:
- Leftover deshelled prawns
- 150g Kerrygold Pure Irish Unsalted Butter
- 1 garlic clove, chopped
- 1 tsp chilli flakes
- 1 tsp lemon zest
In a saucepan:
Melt 40g Kerrygold butter in a saucepan on a medium heat until it starts to foam. Add onion, fennel, garlic, ginger, cardamom seeds, prawn heads, prawn shells and saute for 10-12 minutes. Add tomato paste and sauté for a further 5 minutes. Add fish a stock and leave to boil for 30 minutes.
In a large saucepan:
Heat 60g Kerrygold butter in a large saucepan over medium heat, add flour and stir continuously until golden. Remove from heat and whisk in a little prawn stock. Return to heat and stir until thick, add remaining stock and cream and stir until it reaches a small simmer, finish off with salt and pepper.
For poached prawns:
Slowly melt butter in a saucepan, add garlic, lemon zest, garlic and chilli flakes. Add prawns and make sure they are completely covered with the butter. Cool for 3-5 minutes until cooked. Remove and season with salt and pepper.
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