Prawns with Coriander Flambéed with Pastis and Aniseed Cream

Ingredients:

600 g prawns

1 shallot

1 clove of garlic

1 teaspoon dried coriander or 1 sprig fresh coriander

2 to 3 tablespoons Ælred pastis

pepper

olive oil

For the sauce :

6 tablespoons double cream

1 half teaspoon dried coriander

1 half teaspoon ground green aniseed

1 half teaspoon Ælred pastis

salt and pepper

Mince the shallot and brown in olive oil in a frying pan. Add the garlic in small pieces and the coriander. Add the prawns and toss well to coat. Brown over a medium heat.

Meanwhile, prepare the sauce by whipping the cream with the coriander and aniseed. Add the pastis, season and set aside. Pour the pastis over the prawns and immediately light a flame with a match. Leave to caramelise for a few minutes. Serve immediately with the cream on the side and a pan-fried potato or rice.