Green Prawns
Preamble
Mietta has this exact recipe in her recipe box, and attributes it to Ian Thompson
Ingredients
Butter
2-3 tablespoons of Hollandaise Sauce or Bernaise Sauce
Prawns
2 tablespoons Tomato Paste
1/2 cup White Wine
1 dessertspoon Pernod
Method
Saute prawns in butter.
Add tomato paste.
Flame with Pernod.
Add white wine, pepper and salt.
Simmer for 1/2 minute.
Remove from heat and stir in Bernaise or Hollandaise Sauce.
Green Prawns Fish; Main Course - Prawns with tomato paste flamed with Pernod served in a bernaise sauce
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