How to Make Flambéed Tiger Prawns with Creamy

Ingredients

• 1 lb (450 g) large tiger prawns, peeled and deveined
• 2 tablespoons (30 ml) olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon (2 g) red pepper flakes, adjust to taste
• Salt
• black pepper
• 1/4 cup (60 ml) brandy or cognac, for flambé
• 1/2 cup (120 ml) dry white wine, such as Sauvignon Blanc
• 1 cup (240 ml) heavy cream
• 1 tablespoon (15 g) unsalted butter
• 1 teaspoon (5 g) fresh lemon juice
• 1 tablespoon (8 g) fresh parsley, chopped, for garnish