Shrimp in sherry sauce

Season the prawns well with salt and ground white pepper, to taste.

Heat the butter in a pan and toss the prawns in the butter over a medium heat until well coated.

Add the sherry, turn the heat up to and boil rapidly until the volume of liquid has reduced by a third.

Remove the pan from the heat and add the egg yolks and cream, stirring continuously. Return to a gentle heat and cook until thickened.

To serve, divide the prawns and sauce among four small plates of cooked rice, dust with cayenne pepper and sprinkle over chopped parsley, to taste. Serve with lemon wedges and a glass of chilled white wine.