Green Prawns from Mietta's Recipe Collection

Preamble
Mietta has this exact recipe in her recipe box, and attributes it to Ian Thompson

Butter

Butter Butter

2-3 tablespoons of Hollandaise Sauce or Bernaise Sauce

Hollandaise Hollandaise

Prawns

Prawn Prawn

2 tablespoons Tomato Paste

Tomato Concentrate Tomato Concentrate

1/2 cup White Wine

Chinese Wine Chinese Wine

1 dessertspoon Pernod

Pernod Pernod

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.

Big Catch Casserole
Prawns with tomato paste flamed with Pernod served in a bernaise sauce

Green Prawns
Prawns with tomato paste flamed with Pernod served in a bernaise sauce

Hang Town Fry
Prawns with tomato paste flamed with Pernod served in a bernaise sauce

Snapper
Prawns with tomato paste flamed with Pernod served in a bernaise sauce