In September prawns are at their best. We fish them at the beginning of the rising tide, when you can see them jumping into the net, and usually end up jumping into the water as it rises. An apéritif accompanied by pan-fried prawns placed at the centre of the table, with everyone helping themselves from the same dish, is a festive way to start a party with friends.
Serves 4
Ingredients
600 g live royal prawns. 80 g salted butter. Fine salt. 5 cl pure malt whisky from the islands. A pinch of Cayenne pepper. Freshly ground pepper.
Easy and fast.
Basic preparation
In a very large, very hot frying pan, heat the butter until it starts to brown.
Still on very high heat, add the live prawns, being careful to avoid the hot fat as it spits.
Wait, without stirring, until the prawns turn golden on one side, then toss them quickly.
Finally, when the prawns start to smell grilled, deglaze with the pure malt.
Let it evaporate and season with Cayenne pepper.
Drain on paper towels.
Sprinkle with a little fine salt.
Last minute
Place the prawns on a white cloth.
Serve with warm seaweed bread or country bread toasted on one side and, of course, good salted butter.
Don't forget the finger bowls!
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© Olivier
Roellinger - Maisons de Bricourt
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