You may remember Mireille and Arno from The Holy Kauw Company as the authors of that nice book Lemonade . They are now back with a book in which they completely immerse themselves in the best day of the week: Sunday. Typically one of those days when you bake a cake, make soup or just stretch out on the couch with your quick TV dinner. In Zondag – Eating & cooking on the best day of the week they share their very best recipes for a perfect Sunday. Like this easy recipe for king prawns in Pernod.
For 4 persons:
- 4 tablespoons olive oil
- 4-6 king prawns per person, preferably unpeeled
- 1 red pepper, cleaned, finely chopped
- 2 garlic cloves, crushed
- A generous dash of Pernod (don’t be too frugal)
- 25 grams of cold butter
- 2 tablespoons chives, chopped
- 1 lemon, in wedges
- Pepper and salt
Mireille & Arno: “Fortunately, our family and friends are all fond of good food and can actually cook delicious food. So we are lovingly invited to cozy dinners on our Sunday off. Our friend Roland used to make these great prawns for us in Pernod. Eat with your fingers and dip the bread in the creamy aniseed sauce. Not normally so tasty!”
1. Heat the oil in a frying pan and add the prawns. Fry them on high/medium heat – play with this a bit. Turn the prawns when they turn orange. Add pepper and garlic and fry for about 1 minute. Deglaze with the Pernod and let it reduce slightly (the alcohol evaporates). Shake the prawns back and forth in the pan so that the Pernod hangs around them like a jacket. Make sure there is enough moisture in the pan.
2. Remove the pan from the heat and stir in the knob of butter and the chives. Place the prawns on a nice plate and pour the hot sauce from the pan over it. Add the lemon wedges – you can squeeze them over if you like.
3 . Serve with freshly baked baguette, aïoli and a simple green salad when eating this dish as a meal.
The sauce the prawns swim in is the best bread dip we know!
Tip: put a bowl of lukewarm water with a lemon wedge in front of everyone to clean their fingers or have plenty of napkins on the table – you will need them.
Source: Culy by culy.nl
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