Ingredients:

  • 1 lb (450 g) large tiger prawns, peeled and deveined
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon (2 g) red pepper flakes, adjust to taste
  • Salt and black pepper, to taste
  • 1/4 cup (60 ml) brandy or cognac, for flambé
  • 1/2 cup (120 ml) dry white wine, such as Sauvignon Blanc
  • 1 cup (240 ml) heavy cream
  • 1 tablespoon (15 g) unsalted butter
  • 1 teaspoon (5 g) fresh lemon juice
  • 1 tablespoon (8 g) fresh parsley, chopped, for garnish

Instructions:

  1. Rinse and pat the tiger prawns dry. Season with salt, black pepper, and red pepper flakes.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add minced garlic and sauté for 30 seconds, until fragrant. Add the seasoned prawns and cook until they turn pink (about 2-3 minutes per side).
  4. Carefully add brandy or cognac to the pan. Using a long lighter or match, ignite the alcohol, allowing the flames to burn off. Gently shake the pan to disperse flames as they die down (about 30 seconds).
  5. Reduce heat to medium and add white wine to the skillet, scraping up browned bits. Let it simmer for 1-2 minutes.
  6. Stir in heavy cream and butter, and cook until the sauce thickens slightly.
  7. Add lemon juice to the sauce, stirring to combine. Return the prawns to the pan and coat them in the sauce.
  8. Garnish with fresh parsley and serve immediately.