Ingredients
Ingredients:
4 ounces olive oil
1 tablespoon finely chopped garlic
2 tablespoon finely chopped shallots
16 -20 tiger/large prawn meat (deveined and peeled)
3 ounces dry white wine
2 ounces Sambuca liqueur
1/4 cup diced tomatoes(canned with herbs works)
2 tablespoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh basil
Salt and pepper
2 tablespoons butter or margarine
2 eggs (whites and yolks separated)
4 tablespoons of sugar
Preparation
Preparation In a small sauce pan, over med-low heat, melt butter, add yolks, and sugar gradually. Cook until sugar and yolks are combined with butter. Don’t overheat. Set aside.
In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the Sambuca liqueur. Return the pan to the heat and carefully flambee. Add the wine, tomatoes, basil and tarragon and season with salt and pepper. Cook for 2 more minutes.
Add the butter mixture. Then add beaten whites and reduce slightly. Enjoy.
