This is one of our favourite entrée dishes to serve with our rosé:
Prawns in Pernod sauce
1kg fresh green prawns, peeled
20g finely chopped white of spring onion
About 100g butter
¾ cup of cream
2 tablespoons Pernod
Salt and pepper
¾ cup dry white wine or Rosé
1 cup of fish stock
Serves 6-8 as a large entree. The recipe comes from Len Evans’ Cookbook, 1985.
Method:
Use small school prawns if you can get them green as they are sweeter and more tender than larger species (or Spencer Gulf prawns if you’re in SA). Sauté the prawns in some of the butter for a minute, flame with the Pernod, add the wine & fish stock and bring to near boiling. Remove the prawns and keep them warm. Add the chopped onion to the pan. Reduce the liquid over a fierce heat, add the cream and season. Add more butter, heat, pour over the prawns and serve.
Delicious served with crusty bread and a cool glass of Rosé. Whenever we serve this I think ‘life doesn’t get much better than this!’