12 uncooked tiger prawns in their shells olive oil for brushing 300ml (1/2pint) dry whit wine 1 garlic clove, crushed 4tbsp chopped parsley lemon and tarragon to garnish .
150 ml (1/4pint) soured cream 4tbsp chopped fresh tarragon 1tsp Dijon mustard squeeze of lemon juice salt and black pepper .
1- Make the tarragon sauce: combine the sourced cream, tarragon, mustard, and lemon juice, and season with salt and pepper.
2- Heat a heavy frying pan. Bruch the prawns with oil, add to the pan, and cook the prawns over a high heat for 2 minutes or until pink.
3- Keeping the heat high, add 150ml (1/4pint) of the wine and the garlic. Boil rapidly for 2-3 minutes, then stir in 2tbsp of the parsley.
4- When the wine has reduced slightly, lower the heat, and add the remaining wine, and season with salt and pepper. Simmer for 5 minutes or until the prawns have released their juices into the wine.
5- Spoon the cooking juices over the prawns, sprinkle with the remaining parsley, and garnish with lemon and sprigs of fresh tarragon. Serve hot, with the tarragon sauce.