When I was living in Lyon, France a friend of mine took me to "Les Halles" which is basically one of Lyons several renouwnd gastranomical centres...anyway won't bore you with more details but I first tasted prawns with aniseed liqueur there and they are amazing, recreated the recipe at home, dead simple.
* A good handfull of prawns
* A good piece of butter say 20-30g
* Pastis - ricard or any other spirit that is minimum 40° proof as it needs to be flambéed
* Couple of tablespoons of chopped parsley
* 2 cloves of finely chopped garlic
* Pepper
* Salt
Throw the butter in a frying pan, when it heats up, toss in the garlic and caramelise a little.
Take the shells and intestines off the prawns and throw them in. Fry them over a medium heat until they cooked and very slighly browned.
Now throw in a cap or two of the aniseed liqueur, wait 5 seconds for it to heat, stand back and light it. Once it goes out, let the sauce caramelise a bit.
Put the prawns on a plate, coat with the cooking juices, thow some chopped parsley over it and enjoy.
I usually hate aniseed, this is the only way I have ever tolerated the stuff but man it's nice like that!
Enjoy.
* A good handfull of prawns
* A good piece of butter say 20-30g
* Pastis - ricard or any other spirit that is minimum 40° proof as it needs to be flambéed
* Couple of tablespoons of chopped parsley
* 2 cloves of finely chopped garlic
* Pepper
* Salt
Throw the butter in a frying pan, when it heats up, toss in the garlic and caramelise a little.
Take the shells and intestines off the prawns and throw them in. Fry them over a medium heat until they cooked and very slighly browned.
Now throw in a cap or two of the aniseed liqueur, wait 5 seconds for it to heat, stand back and light it. Once it goes out, let the sauce caramelise a bit.
Put the prawns on a plate, coat with the cooking juices, thow some chopped parsley over it and enjoy.
I usually hate aniseed, this is the only way I have ever tolerated the stuff but man it's nice like that!
Enjoy.
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