Sauted Prawns with Brandy Sauce

Sauted Prawns with Brandy Sauce

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This is a delightful prawn dish with them being initially sautéed then topped with sautéed onion, garlic and parsley. Finely a brandy sauce is added.

Kat Mitschke

Serves: 4 

  • 1/2 cup (60g) plain flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 750g fresh prawns, shelled and deveined without tails
  • 1/2 cup (125ml) olive oil
  • 4 cloves garlic, crushed
  • 1 small onion, diced
  • 1/2 cup fresh parsley, finely diced
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons white wine
  • 2 tablespoons brandy

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. In a small bowl combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dust prawns in flour mixture.
  2. In a large frypan saute the floured prawns in olive oil for 5 minutes over high heat. Toss prawns often to prevent burning. Transfer prawns with a slotted spoon to a serving dish leaving the oil in the frypan.
  3. In the same frypan saute the garlic, onion, parsley and oregano over medium heat for 3 minutes; stirring constantly.
  4. Spoon the mixture over the prawns. Return frypan to the heat. Preheat your grill for medium heat.
  5. Pour the wine and brandy into the frypan and ignite with a match or lighter. When the flames die down stir to loosen any browned bits on the bottom of the frypan; pour over prawns.
  6. Place the serving dish of prawns in a preheated grill for about 2 minutes.

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