Instructions: Dice onions and tomatoes.

Heat oil in a frying pan, add butter and, when melted, add onion and garlic. Cook gently for 1 minutes.

Add prawns, tomatoes, salt, pepper and cayenne and cook gently for 3 minutes or until prawns change colour.

Pour over the whisky, set alight and shake pan until flames die down. Remove prawns to a bed of hot rice and keep warm.

Add wine to pan and simmer 3 minutes.

Mix egg yolks into cream.

Add cream to pan and heat until sauce thickens. Do not boil.

Adjust seasoning, pour sauce over prawns and serve immediately.

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