12 large (6/8) or 16 small (8/12) king prawns
1 large garlic clove
160g Annes Feinste Organic Red Currant Jelly Extra
80ml red currant nectar
100g fresh red currants
Peel garlic clove and finely chop. Rinse king prawns and peel the shell except for the tail. Make a small cut along the back, take out intestinal and rinse again. Season with lemon, salt and garlic.
For the sauce bring Annes Feinste Organic Red Currant Jelly Extra together with the red currant nectar to boil. Add potato starch which has been mixed with a little bit of cold water (Careful! You only need a little bit!). Season with garlic. Clean red currants, take off stem and add to sauce. Take pot of the stove. Fry seasoned king prawns on both sides for approx. 1 œ minutes and serve with sauce.
Preparation time: ca. 35 minutes