Juicy prawns, stir fried with mangetout and red onion and flavoured with a deliciously tangy White Wine & Tarragon Sauce.
Heat the oil and fry the prawns and onion for 3-4 minutes, until the prawns have turned pink. Add the mangetout and fry for a further minute.
Pour over the sauce, bring to a simmer and heat through for 1 minute.
Serve garnished with Flat Leaf Parsley and plenty of crusty bread to mop all the sauce.