Prawns in Pernod cream

Name: Prawns in Pernod cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Carrots; 200 g Basmati wild rice mix; 7-10 Tbsp Salt; 5 Stem(s) Parsley; 1 collar Spring onions; 16 (à 25 g; without head, in shell) raw prawns; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 3-4 Tbsp Pernot; 250 g Whipped cream; 1 TABLESPOON Butter; 7-10 Tbsp Sugar

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Carrots
200 g Basmati wild rice mix
7-10 Tbsp Salt
5 Stem(s) Parsley
1 collar Spring onions
16 (à 25 g; without head, in shell) raw prawns
2 TABLESPOONS Oil
7-10 Tbsp Pepper
3-4 Tbsp Pernot
250 g Whipped cream
1 TABLESPOON Butter
7-10 Tbsp Sugar

Directions

1
Peel the carrots and cut them into sticks. Prepare rice in boiling salted water according to package instructions. Wash parsley, shake dry and chop the leaves of 3 stems finely. Wash and clean spring onions and cut into rings
2
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and dab them dry. Heat the oil in a pan. Fry the prawns for about 4 minutes while turning. Add spring onions, season with salt and pepper and remove. Add Pernot and cream and simmer for about 5 minutes
3
Melt butter in a pot. Briefly sauté the carrots in it, then add 3-4 tablespoons of water. Season with salt and a little sugar, cover and simmer for 5-6 minutes
4
Add the prawns to the pernotsauce and season again. Add chopped parsley to the carrots. Drain the rice. Arrange rice, prawns and carrots on plates and garnish with parsley leaves