150 grams butter or margarine
3 bay leaves
2 large cloves garlic, peeled and chopped
2 fresh chillies (or 5 if you like it hot)
16 medium queen prawns, shelled and deveined
5 ml paprika
150 ml light beer
125 ml fresh cream
1 bunch flat-leaf parsley or coriander, chopped
Place the butter or margarine, bay leaves, garlic and chopped chillies in a frying pan and fry for about 5 minutes, or until the garlic is glazed.
Add the prawns and paprika and fry for about 5 minutes, turning the prawns after 2 minutes. You will notice that the prawns are now red in colour and almost cooked.
Add the beer and cook for a further 2 minutes. The light beer will add a sweet and maltier flavour to your dish.Add the cream, taste for salt, and then add the parsley or coriander. Cook for another two minutes.
The coriander is much more stronger in smell and flavour and can amplify your dish whereas the flat leafed parsley is much more milder but adds texture and colour to your dish. Do not use curly leaf parsley as that is virtually flavourless and used as a garnish.
Place on a serving dish, sprinkle with extra chopped parsley or coriander and serve with white rice and salad or as a snack/starter with lovely fresh bread to mop up the sauce.
#TIP If the sauce appears too thin, add 3 ml flour diluted in 15 ml cold water.
BOM APETITE !!