All ingredients are available at Foodsaver (except those marked with an *)
1 tablespoon Ardo Diced Garlic (equivalent to about 4 small cloves)
18 Black Tiger Hoso 21/30 Prawns, (heads removed or on, as you prefer)
2 tablespoons chopped fresh parsley*
2 tablespoons Lurpak Salted Butter
1 tablespoon Chorio Olive Oil
a pinch Ardo Diced Red Chili
50 ml brandy*
generous pinch of salt and pepper*
1 cup of Foodsaver Wild Rice Mix, defrosted
1. In a large frying pan over high heat, add the prawns, salt and pepper. Saute for 3 minutes, continuously turning the prawns as they cook.
2. Add the brandy. Stir the prawns while the brandy evaporates.
3. Continue to cook the prawns until they are pink, and the flesh has turned white. Add the parsley into the pan and toss all the ingredients together.
4. Remove the prawns from the pan and place them in a bowl. Add the defrosted wild rice mix to the pan and cook until hot and ready to serve. Place the wild rice in a serving dish, and add the prawns over top the rice and serve.