Yields1 Serving

 1.50 lbs prawns (with heads)
 1 oz lobster oil
 1 tbsp butter, room temperature
 1 ½ tsp anise seeds
 1 tbsp chopped chives
 ½ oz brandy
 1 oz soy sauce
 4 oz cream 33 %
 ¼ tbsp sambal oelek (quantity varies based on personal taste)

1

In a hot sauté pan combine 1 oz of lobster oil, anise seeds, and the prawns. Sauté for 3 minutes.

2

Add salt and pepper and chopped garlic. Pour the brandy over the prawns and ignite very carefully with a match.

3

Once the alcohol is burned off, transfer the prawns to a tray and keep in a warm oven at 250°F.

4

Finish the sauce with Soya sauce. Reduce to half, add the cream and 1 tsp of sambal and reduce to half again.

5

Put the sauce into a blender with 1 tbs of butter and mix for 20 seconds. Add the freshly chopped chives and reserve.

6

Serve with the sauce poured over the prawns.

*For a main course, increase the number of prawns and garnish with wild rice and sauteed spinach. Enjoy.

Ingredients

 1.50 lbs prawns (with heads)
 1 oz lobster oil
 1 tbsp butter, room temperature
 1 ½ tsp anise seeds
 1 tbsp chopped chives
 ½ oz brandy
 1 oz soy sauce
 4 oz cream 33 %
 ¼ tbsp sambal oelek (quantity varies based on personal taste)

Directions

1

In a hot sauté pan combine 1 oz of lobster oil, anise seeds, and the prawns. Sauté for 3 minutes.

2

Add salt and pepper and chopped garlic. Pour the brandy over the prawns and ignite very carefully with a match.

3

Once the alcohol is burned off, transfer the prawns to a tray and keep in a warm oven at 250°F.

4

Finish the sauce with Soya sauce. Reduce to half, add the cream and 1 tsp of sambal and reduce to half again.

5

Put the sauce into a blender with 1 tbs of butter and mix for 20 seconds. Add the freshly chopped chives and reserve.

6

Serve with the sauce poured over the prawns.

*For a main course, increase the number of prawns and garnish with wild rice and sauteed spinach. Enjoy.

Sauteed Local Prawns in Lobster Oil