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Serves 2 as an appetizer or 1 as a main course.

INGREDIENTS:

3 oz. steamed white rice
1 oz. saltless butter
8 oz. tiger prawns, de-veined and peeled
1 onion, finely chopped
1/4 green pepper, deseeded and coarsely chopped
3 oz. button mushrooms, thinly sliced
3 tbsp. Drambuie
2 fl. oz. half and half cream
1 tsp. salt
1 tsp. black pepper
lime wedges and sprigs of cilantro to garnish

METHOD:

Melt butter in a frying pan. Add tiger prawns, onion, and green pepper. Fry for 3 minutes until prawns are pink. Add mushroom slices, Drambuie, salt, and black pepper. Bring to a boil. Cook for 1 minute. Add half and half cream and a few sprigs of cilantro, reserving the rest of the cilantro for later. Simmer gently for 2 minutes. Serve tiger prawn mixture hot on a bed of steamed white rice. Garnish with lime wedges and remaining cilantro sprigs.