butter in a frying pan. Add the prawns and cook for a few minutes. Warm
the brandy, pour it over the prawns and set it alight. When the flames
have subsided, stir in the cream. Season to taste with the mustard, salt
and pepper. Simmer very gently for 4-5 minutes until the prawns are
tender, making sure that they do not become tough. Pour into a hot
serving dish and garnished with chopped parsley and lemon wedges before
serving with rice.