Made them for BF and said these king prawns were lovely.Like the othe reviewers i too had difficulty getting a flame.Thanks for the recipe French.
This was a lovely treat for a lighter dinner. I used large prawns (6-10 count, deveined with shell on). Like the other reviewer I too had difficulty getting a flame but finally got it. The butter sauce is very tasty.
We don't get Gambas but asked the fish monger for the largest green/raw prawns they had and 500 grams gave us 8 prawns and they were delicious, served them in a bowl between the 2 of us and dipping them in the butter once peeled oh just heaven. The DH would prefer to peel and devien then cook (he felt they were a bit gritty to taste), so since I have another 500 grams in the freezer we will give it a shot this way too. Oh he did have trouble getting the whisky to flame (we used Teachers Scotch Whisky). Thank you FT for a super tasty recipe. Made for Recipe Swap #12 - January 2008.