• 50 g/2 oz butter

• 24 peeled raw king prawns

• 2 tablespoons brandy

• 225 ml/7 1/2 fl oz double cream

• 2-3 teaspoons French mustard

• salt and white pepper

• boiled rice, to serve 

To garnish:

• 1 tablespoon chopped parsley

• lemon wedges

---

Method:

1. Melt the butter in a frying pan. Add the prawns and cook for a few minutes.

2. Warm the brandy. pour it over the prawns and set it alight. When the flames have subsided, stir in the cream.

3. Season to taste with the mustard, salt and pepper. Simmer very gently for 4-5 minutes until the prawns are tender, making sure that they do not become tough.

4. Pour into a hot serving dish and garnish with chopped parsley and lemon wedges before serving with rice.