(Serves four)

3 tbsp olive oil
1 kg large raw tiger prawns (defrosted if frozen), and shelled
1 onion, chopped
2 cloves garlic, crushed
200 ml fish or chicken stock
Half 250 g tub crème fraîche, or 125 ml cream
Pernod
1 heaped tbsp chopped fresh parsley, plus extra for garnish
Salt and ground black pepper
Cooked rice to serve

Heat oil in large frying pan and fry the prawns over high heat until they turn pink and are cooked through. Transfer to a plate and keep warm. Add the onion to the pan and fry until soft but not coloured, then add the garlic and fry for a minute more. Pour in the stock, bring to the boil and simmer for two minutes, then stir in the crème fraîche. Add Pernod to taste, then stir in the parsley and season with a pinch of salt and black pepper.

Let the sauce bubble for a few minutes until slightly reduced (if you are using cream you may want to thicken the sauce with a little cornflour), then return the prawns to the pan and heat them through. Serve the rice in bowls, spoon over the prawns and sauce and sprinkle with lots of parsley.