Gambas Flambées au Pernod with a little help from my friends

To celebrate Spring, we planned another cookery class at the club.
Virginie could not attend and I thought I had to take on the challenge by myself since the event had been advertised and quite a few people had signed on.
Everything having been carefully planned I was confident that all would go well. The evening was balmy, the Corsican rosé had miraculously arrived, thanks to my son and daughter-in-law.
As an added bonus, my friend Muriel appeared. Other friends knew she would join us but had decided to keep this as a surprise.
The first batch cooked well and the Pernod and rosé were sampled happily.
When it was time to cook the second batch, disaster struck: the electric wok went on strike!
It was when everyone rallied round and I was able to find an alternative for cooking the Gambas.

Serves approximately 20:

60 raw gambas ( tiger prawns), frozen
Olive oil
Garlic cloves, peeled
Flat leaf parsley
Pernod

1. Defrost the gambas and place them in a deep dish with a marinade of Pernod, garlic, parsley and olive oil for 1hour in the fridge.
2. Heat a wok or big frying pan on a high heat and place the gambas in it.
3. Add the mixture of garlic, parsley and olive oil.
4. When the gambas turn pink, pour the Pernod over them and flambé.

Bon Appétit!

Happy note:
The wok decided to work as soon as it got home! Maybe a case of stage fright !!

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