See recipe page 138
See recipe page 138
CAFÉ DE PARIS PRAWNS
Serves 4 as a starter
1 tbsp extra virgin olive oil1kg green tiger prawns, peeled and halved½ tsp crushed pink peppercorns, to serveWatercress, to serveLemon wedges, to serve1 baguette, sliced on the angle and toasted
Café de Paris butter
125g softened butter1½ tbsp each finely chopped chives, tarragon and parsley2 eschalots, finely chopped1 garlic clove, crushed1 tbsp capers, finely chopped3 anchovy fillets, finely chopped2 tsp each Worcestershire sauce and lemon juice½ tsp each curry powder and paprika
1. To make the Café de Paris butter, combine all the ingredients in a bowl and beat well to combine. Season and set aside.
Heat a large non-stick frying pan over high heat. Add oil and prawns and
