Buttered Prawns with Bretonne Sauce

Preparation info
  • serves


    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 2.3 litres water
  • 2 tablespoons salt
  • 900 g


Bring the water to the boil and add the salt. De-vein the prawns. Toss them into the boiling water and as soon as the water returns to the boil, test a prawn and then remove immediately. Very large prawns may take ½–1 minute more. Allow to cool and then remove the shells.

Next make the Bretonne sauce. Whisk the egg yolk with the mustard and herbs in a bowl. Bring the butter to the boil