King Prawns flamed in Whisky Sauce with Fondant Potatoes

A dramatic and delicious twist on king prawns

Ingredients

For the Prawns

500 g King or Tiger Prawns, shelled and de-veined
30 g Unsalted Butter
Sea Salt 7 freshly Ground Black Pepper
1 Tbsp Rapeseed Oil
2 Tbsp Creme Fraiche
3 Tsp Whisky
1 Tbsp Parsley, chopped

For the Fondant Potatoes

4 Potatoes peeled and cut into 7.5 cm rounds, approximately 3 cm thick
Bunch of Thyme sprigs
30 g Unsalted Butter
1 Tbsp Rapeseed Oil
300 ml Chicken Stock

For the Salad & Dressing

1 Orange, juice only
1 Lemon, juice only
2 Tbsp White Wine Vinegar
1 clove of Garlic, peeled and crushed
Pinch of English Mustard Powder
1 Tsp soft Brown Sugar
Sea Salt & freshly Ground Black Pepper
3 punnets of micro Salad Leaves
3 Tbsp Rapeseed Oul

Method

For the Fondant Potatoes

Preheat the oven to 200 degrees C
Heat the Butter and Oil in a frying pan
Season the Potatoes
Place the Potatoes in the pan and cook on one side until golden brown, approximately 4-5 minutes
Turn over and repeat
Pour the Chicken Stock into the pan to cover the Potatoes about halfway
Add the bunch of Thyme
Cook in the oven for about 20-25 minutes, or until soft right through

For the Prawns

Heat the Butter and Oil in a frying pan
Add the Prawns and cook for 4-5 minutes
Add the Whisky to the pan and carefully flame off the alcohol
Add the Creme Fraiche and Parsley to the pan and stir well
Taste and season if required
Keep warm until ready to serve

For the Salad & Dressing

Shake together the Orange juice, Lemon juice, Garlic, English Mustard Powder, White Wine Vinegar and Sugar in a screw top bottle until well combined
Taste and season as required
Place the salad leaves in a large bowl and dress with a little Rapeseed Oil
Then add the Dressing to just about cover the leaves (you may not require it all)

To Serve

On each warmed plate place a Fondant Potato in the centre
Place a spoonful of Prawns on top of each
Spoon over the Whisky Sauce
Pile some salad leaves alongside
Drizzle remaining Rapeseed Oil around the plate

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