About this recipe:Prawns are dredged in seasoned flour, pan-fried and grilled with a brandy and white wine garlic sauce. The resulting dish is lipsmackingly good. Serve with rice, pasta or potatoes.
60g plain flour
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
675g fresh prawns, shelled and deveined
125ml olive oil
4 cloves garlic, finely chopped
1 shallot, chopped
30g fresh parsley, finely chopped
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy
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Method Prep:20min › Cook:20min › Ready in:40min
In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge prawns in flour mixture.
In a large frying pan, saute prawns in olive oil for 5 minutes over high heat. Toss prawns often to prevent burning. Transfer prawns with a slotted spoon to a serving dish, leaving the oil in the pan.
In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the prawns. Return pan to the heat. Preheat the grill for medium heat.
Pour the wine and brandy into the frying pan and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the frying pan; pour over prawns.
Place the serving dish of prawns under preheated grill for about 2 minutes.