Mild Mustard Prawns
1 kg (2 lb) large fresh prawns, gutted, cleaned and headed
150 g (5 oz) butter
1 tablespoon pure olive oil
1 tablespoon finely chopped white onion
1/2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh herbs (basil, dill, oregano, or your own choice-if
using dried herbs, use only a pinch of each)
1/2 cup brandy
1/2 cup cream
freshly ground black pepper
salt (if needed)
Cut cleaned prawns down the centre and open out butterfly-style, leaving the tail intact. Melt half of butter and oil in a deep pan; add prawns, onion, garlic, mustard, herbs, pepper and salt (if used). Cook over medium heat for 8 to 10 minutes, according to size and thickness of prawns. Add brandy to pan; flame. Add cream, then thicken with remaining butter. Serve immediately on very hot plates, garnished with sprigs of parsley and/or fennel, and accompany with a crisp salad or wild rice. You can adjust quantities according to the number of prawns you wish to serve per person.