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Pan fried king prawns tossed with chili and tarragon butter


  • 6 large king prawns
  • 1 red chilli
  • Tarragon
  • Butter
  • Olive oil
  • 1 clove garlic
  • 5ml white wine
  • 1 lemon


Finely chop the garlic and chilies, set to a side. Season well the prawns.  Place a pan on medium heat and cook the prawns for 1 minute on each side, add the chilies and garlic and cook for a couple of minutes.  Add the wine and reduce by ½.  Finish with butter and tarragon. Serve on a hot plate and drizzle with lemon juice and olive oil

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