200g prawns, peeled
100 g mascarpone
4 pcs. Emperor hats
1 piece. chili
2 cloves garlic
0.5 paragraph. carrot
0.5 paragraph. Red onion
1 handful of celery
1 handful parsley, chopped
0.5 dl sprittet whiskey (for flaming)
50 ml of oil
500 g of pasta
Chop the carrot, onion, celery, garlic and chili in small pieces.
Set in the meantime your pasta to boil in salted water till it is al dente.
Tiger prawns rinsed and chopped into approximately 1 centimeter pieces.
Pour the oil in the pan and let it heat up. Then fried carrot, celery and onions in the pan for 2-3 minutes.
Then added emperor hats, chili and garlic, let it fry for a few minutes.
Now add tiger prawns by fierce heat and let them cook for 30 seconds.
Pour half deciliter whiskey in the pan, and set fire to the whiskey with a lighter. It is important pan is scorching, so the liquor ignites better.
When the court is flamed turn down the heat and mix the mascarpone and parsley mixture. Season with salt and pepper.
Mix the pasta with the sauce, and serve it on a plate with freshly grated parmesan and a little fresh parsley.