Ingrediener

2-3 servings

14 oz (400 grams) tiger prawns, shelled. 

2 oz (50 grams) of butter

2 oz (50 grams) (1 small or ½ large)

1 0z (25 grams) of red pepper or chili, to taste. 

2 cloves of garlic

3 oz (90 gr) pine nuts

0.01 oz (10 grams) parsley (1 small bunch.) 

Directions

Cut the onion, pepper and garlic in roughly equal cubes.  1/8 inch on each side approx. 

Chop the parsley. 

Melt the butter in the pan and let it effervesce. 

Add the onion, pepper and garlic, and cook until the onions are transparent. 

Add the pine kernels and toast them lightly.  They should not be black. 

Add the prawns and let them cook pink.  Turn them as few times as possible.  Preferably, only 1 time. 

As soon as they are almost entirely pink then add the parsley. 

Let it simmer for a few minutes so that the parsley taste can spread. 

Notes

You can use all kinds of seafood instead of prawns. 

When the prawns are added to the frying pan it should be quite hot.  So the prawns becomes a little crispy. 

Can be served on pasta or with bread. 

There are 2-3 servinge in this recipe.  Depending on how hungry you are.  It is difficult to make more on a single frying pan.  If there is too much on it the prawns will boil instead of frying.  If you want to make the dish for more people you need to have multiple pans going at the same time and double the recipe.