This is a great classic which makes for a lovely romantic meal, what could be better for this Valentine’s Day? The best thing is that it is incredibly quick and easy to make, so no excuses for not spoiling your Valentine this year 😉
Pastis is not the easiest thing to find in the UK, but you can use a variety of other spirits or liqueurs for the flambé, such as cognac, brandy, armagnac, calvados, whisky.
This dish can be served as a starter or as a main course, accompanied by rice or steamed new potatoes.
- Prawns - 500g (cooked & peeled)
- Pastis - 150ml
- Garlic - 6 cloves
- Olive oil - 2 tbsp
- Butter - 50g
- Parsley - Half a bunch
- Fry the garlic in olive oil and butter for 2 mn
- Add the prawns and fry them for 5 mn
- Add the chopped parsley and season to taste
- Flambé the prawns with the pastis/other spirit or liqueur
Get all your ingredients ready. Put a frying pan on medium heat. Heat the olive oil and melt the butter. Crush the garlic cloves and fry them gently for about 2-3 minutes until slightly golden.
Add the already cooked and peeled prawns (most prawns are already cooked, they're only raw if they're grey) to the pan and turn the heat up. Fry them for about 5 to 10 minutes until most of the juice has reduced. You don't want to have too much liquid left in the pan or the alcohol will be too diluted and it won't flambé.
Add the chopped parsley. It's now time to flambé your prawns. It always seems impressive but it's not that complicated to achieve in fact. What you need to remember is: you need a fair amount of alcohol and it has to be very hot. If you try to flambé too soon the alcohol won't be hot enough and it won't catch. If you wait for too long then all the alcohol will have burnt off.
So pour the pastis/other spirit or liqueur into the frying pan, wait for about 30 seconds and then bring a lit match to the pan where you poured the pastis. It should catch on fire fast so be quick to get your hand out of the way 😉 While it's flambéing try to gently shake the pan so the alcohol is going everywhere and everything is properly flambéed. It should flambé for about 30 seconds.
Once the flame has gone out it is ready to be served. The flambé side of this recipe takes it into a more intermediate level, so if you are a beginner and don't feel up to it you can ignore this section, add the alcohol and let it cook for a further 5 minutes, it won't taste quite as nice but is still delicious!
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!