For 2 people

Ingredients

1 large pack North Atlantic Prawns
1/4 glass brandy
White rice
1 small chilli pepper
1 garlic clove (crushed)
1/2 tsp grated galangal
1 medium sized shallot (crushed)
Quart double cream
1 tsp grated lemongrass
Drizzle of truffle oil
Pinch of salt
Dash of ground, black pepper
Sprinkle of mild madras curry powder
4 crushed dry curry leaves
2 medium sized closed cap mushrooms

Method

Deseed the pepper and cut into small pieces (1/3 sized strips, then 1/5 sized widthways)

Slice the mushrooms and halve the slices

Place the pepper, garlic, shallot, lemongrass, mushrooms, salt, pepper, leaves, double cream and galangal in a mixing bowl and mix thoroughly.

Pour the mixture in a small saucepan and simmer gently for 5 minutes, stirring occasionally

Heat the truffle oil in a medium wok or skillet on a medium heat and add the prawns

Add the brandy and curry powder to the sauce and stir in

When the prawns are sizzling nicely, reduce heat to simmer and add the sauce

Cook the rice, stirring the prawns occasionally

When all is cooked (about 10 minutes) serve up and enjoy