| Ingredients: |
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10 to 20 large prawns (or Mediterranean Prawns)
2 chilli peppers
100 gms. Butter
2 - 3 cloves of garlic
Sea salt |
| Method: |
- Clean the prawns. Do not remove the heads; carefully cut the shell and tail in half from the end of the head. De-vein, dry and set aside.
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- Heat the butter to smoking. Lower the heat slightly and place one halved garlic clove and the chilli pepper in the oil. Sauté until the garlic is golden.
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- Mince the rest of the garlic and set aside.
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- Remove and discard the garlic along with the chilli pepper.
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- Drop in the prawns and toss with a spoon for a minute or two. (Two minutes if using Tiger Prawn.)
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- Add the minced garlic, stir well, lid and remove from heat.
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- Allow to set for a minute or two before serving. Prawns should be just tender, slightly crunchy. If cooked too long, they will be tough and difficult to digest.
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