Prawns with Coriander and Butter
Over a year ago
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Ingredients
- 750g (1½lb) Large king prawns, shelled, deveined, tail intact
- ¼ cup (55ml/2fl oz) Olive oil
- 1 Bunch coriander
- 2 Cloves garlic, crushed
- Salt, to taste
- 2 TBSPS Lemon juice
- ¼ cup (55ml/2fl oz) Each of dry white wine and dry vermouth
- 1 TBSP White wine vinegar
- 2 TBSPS Spring onions, chopped
- 85g (3oz) Butter
- 225g (8oz) Snow peas
- ½ Red pepper, cut into thin strips
- 115g (4oz) Oriental and buton mushrooms
Accompaniment
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Description
Simply delicious...
Method
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1
1) Marinate prawns for a few hours in the oil, half the coriander, sprigs, garlic, salt and lemon juice.
2) Make the sauce by adding the wine, vermouth, vinegar, and spring onions. Bring to the boil and reduce to about 3 TBSPS. Over a little heat whisk in butter in small pieces until the sauce thickens. Season with a little lemon juice, salt and pepper. Chop remaining coriander and stir into Butter Sauce.
3) Heat a large frying pan and saute the prawns for about 2 minutes. At the same time have a pan of boiling salted water ready to drop in the snow peas, red pepper and mushrooms for a minute.
4) Drain and toss the vegetables with the prawns in a frying pan. Divide the prawns on 4 plates, reheat the sauce and spoon over each serving.
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