Recipe - Prawns With Brandy

875 g Large shellon raw or cooked
prawns; (1 Three fourths lb)
1 tablespoon Plain flour
2 tablespoon Extravirgin olive oil
1 Dried red chilli
One half A lemon; juice of
4 tablespoon Cognac
3 Heaped tablespoons chopped
fresh parsley
Salt

Pull the heads and legs off the prawns and cut lengthways along their
backs, about halfway through the flesh. If using raw prawns, remove the
brown or grey intestinal vein. Remove the shells and open the prawns out
like a butterfly. Wash the prawns carefully and pat dry with kitchen paper.
Season the flour with salt and use to coat the fleshy side of each prawn
lightly.

Put the oil and chilli in a fryingpan and heat until just hot. Lay the
prawns, flouredside down, in the oil and cook for about 1 minute for
cooked prawns and 2 minutes for raw prawns, then turn them over and cook
the other side for another minute. Squeeze over the lemon juice. Add the
Cognac and cook to boil off the alcohol. Remove the chilli, sprinkle the
prawns with the parsley and serve at once.

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Converted by MM_Buster v2.0l.