Prawns with a French touch

Ingredients for 2 servings:

• 30 prawns, pre-cooked and cleaned
• 4 garlic cloves
• 4 tomatoes (vine tomatoes)
• 1 bunch of spring onions
• 6 cl Pernod
• 200 ml cream
• 2 tsp, heaped butter
• 1 pinch(s) of sugar
• ½ lemon(s)
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Lightly fry the prawns, or a slightly smaller number of king prawns, in a little butter in a pan until they turn a reddish-brown color. Be careful not to overcook them. Then add a little Pernod to the prawns in the pan and flambé them. Remove the prawns from the pan and keep warm. Press the garlic cloves into the pan juices, sauté lightly, and deglaze with cream. Add the deseeded and skinless tomatoes and the chopped spring onions and simmer gently for a few minutes. Then season to taste with Pernod, salt, sugar, pepper, and a little lemon juice and reheat with the prawns. If you like, serve them with just some toast or baguette and enjoy the prawns with a glass of white wine.