Black tiger prawns cooked in garlic & parsley butter, shallots, cognac, pimenté and nutmeg, flambéed with cognac.
Takes: 3-4 mins
Preservation: 2 days
Allergen: contains crustaceans, sulphur dioxide, lactose
Ignite stove on medium to high. Add butter to a medium/hot pan. Remove your gambas from their packaging and add to your pan. Heat for 2-3 mins tossing frequently until heated through. Plate up.
* The product images shown are for illustration purposes only and may not be an exact representation of the dish.