Pan-fried king prawns

A simple and quick second course of fish, which preserves all the flavor of the sea. Pan-fried king prawns are sautéed with the carapace and heads, and brandy, rum or white wine is usually used to flavor them.

An easy recipe for prawns in a pan with brandy, for a second fish dish that brings out all the flavor of these tasty crustaceans. In this case we used brandy, but they are also excellent if flavored with white wine or rum.

To make this dish you can use fresh or frozen prawns, making sure to let them thaw completely before cooking.

If you prefer to sauté shelled prawns in a pan, you can follow the recipe of prawns in brandy flavored with Worcester sauce or try prawns in beer. Risottos, pastas, appetizers and main courses to choose from among our recipes with shrimp.

INGREDIENTS For Pan-fried king prawns

• 12 king prawns
• 25 ml oil
• parsley
• 1 garlic clove
• 50 ml of brandy
• salt
• pepper

HOW TO PREPARE: PAN-FRIED KING PRAWNS

To cook pan-fried king prawns, prepare all the ingredients.

Wash and dry the prawns. In this recipe, cooking is done by keeping all of the prawns, head and carapace.

In a non-stick pan, brown oil and garlic. Add the prawns, salt and pepper.

Cook them for two minutes on each side, add the brandy and let it evaporate while maintaining the restriction.

Serve the prawns in the pan hot with a handful of chopped parsley.

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