John Myers
King Prawns with Pernod Cream Sauce
The perfect king prawns with pernod cream sauce recipe with a picture and simple step-by-step instructions.
- 12 King prawns
- 12 Olive oil
- 2 Toes Garlic
- 1 tbsp Tomato paste
- 200 ml Cream
- 100 ml Broth
- 1 tsp Pernod
- 1 tsp Salt and pepper
- 1 Prices Sugar
- Buy the prawns raw and with the shell, preferably also with the head.
- Cut into the armor on the back and remove the intestines.
- Peel and halve the garlic.
- Fry the prawns with the garlic in olive oil on both sides.
- When the prawns are nice and pink, remove the prawns and garlic pieces from the fat.
- Stir a good tablespoon of tomato paste into the remaining olive oil and roast.
- Deglaze with the broth and bring to the boil briefly while stirring.
- Then add the cream and season with salt, pepper, Pernod and a pinch of sugar.
- In my experience you don’t need a lot of salt because the broth is already strong.
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