Garlic Tiger Prawns

Imagine a romantic moonlight dinner with a plate of succulent prawns… mmm.

The moonlight is not so good for the prawns though, because it’s the best time to go prawning.  My parents love prawning and often catch far too many to eat so they give them away to their friends.  Great holiday memories and a lot of fun.

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

(Makes 4 small servings or 1 large serving)

½ cup extra virgin olive oil
60 g butter
4 spring onions, finely diced
8 cloves garlic, finely chopped
2 long red chillies, de-seeded, finely diced
24 large uncooked tiger prawns, peeled, de-veined with tails left on
Salt & pepper to taste

In a pan over a medium heat, melt the butter and oil.  Add the spring onions, garlic, chillies and prawns and cook for another 2-3 mins.  (The prawns should turn pink when they are cooked.)  Season with salt and pepper.  Divide the ingredients 4 ways if you are using small dishes.

Compliment with a serving of Jasmine rice.


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