1 tablespoon butter
1 pound fresh prawns, peeled and deveined
1/2 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon distilled white vinegar
1 teaspoon molasses
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix butter, brown sugar, flour and vinegar. Carefully fold over prawns. Poke with a fork in several places to seal edges; remove prawns and place them on a plate.
Heat oil in a medium saucepan over medium heat. Fry prawns until they are golden brown and stick to the edges of the pan. Remove prawns with a slotted spoon or spoon, remove prawns with the back of a fork and place them flush on the surface of the pan. (NOTE: When using a spoon, don't cut the end of prawns to the length of the spoon, you may break a tooth during the procedure. If using a spoon, place prawns about 1/2 inch off center toward the pan.)
Volunteer prawns. Bring all these elements to a full boil and similar to cooking with a pressure cooker, cook prawns until prawns are tender but not pink, about 15 minutes.
Remove prawns from pan. Peel prawns; place into foil and seal edges. Place in plastic bag or sealable plastic container. In a medium bowl, beat together molasses and brown sugar.
Bake prawns at 350 degrees F (175 degrees C) for 25 to 30 minutes; prawns should be cooked in the cooking liquid. Remove prawns to warm on a wire rack to cool slightly.