Sambuca Prawns

• Ingredients:
• 4 ounces olive oil
• 1 tablespoon finely chopped garlic
• 2 tablespoon finely chopped shallots
• 16 -20 tiger/large prawn meat (deveined and peeled)
• 3 ounces dry white wine
• 2 ounces Sambuca liqueur
• 1/4 cup diced tomatoes(canned with herbs works)
• 2 tablespoons finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh basil
• Salt and pepper
• 2 tablespoons butter or margarine
• 2 eggs (whites and yolks separated)
• 4 tablespoons of sugar

1. Preparation
2. In a small sauce pan, over med-low heat, melt butter, add yolks, and sugar gradually. Cook until sugar and yolks are combined with butter. Don't overheat. Set aside.
3. In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the Sambuca liqueur. Return the pan to the heat and carefully flambee. Add the wine, tomatoes, basil and tarragon and season with salt and pepper. Cook for 2 more minutes.
4. Add the butter mixture. Then add beaten whites and reduce slightly.
5. Enjoy.

ingredients, olive oil, garlic, shallots, prawn meat, white wine, liqueur, herbs works, tarragon, fresh basil, salt, butter, eggs, sugar

Taken from www.epicurious.com/recipes/member/views/sambuca-prawns-1201167 (may not work)