In skillet, heat butter; add the prawns and fry until golden brown. Add onion, bell pepper, garlic and mushrooms and leek; sauté for 2 minutes. Add the pernod, flambee (if you know how), otherwise add wine and fishstock. Take out the prawns and leave to the side. Let simmer until reduced to half. Add the cream and let simmer for 4 minutes. Re-add prawns. Add salt and pepper as desired. Serve with basmati rice.
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