1 box prawns To clean the prawnsTake the head off (if you prefer you can leave it on)Use a scissor, cut and devein. Rinse prawns and drain water. Prawn marinate:3 tablespoons lemon juice2 tablespoons dursots creamy mayonnaise 1 teaspoon crushed garlic2 teaspoons @sujees_gourmet_foods homemade fish and prawn marinade2 tablespoons fresh creamA sprinkling of Aromat (a South African Spice), @inapaarmanskitchen lemon and black pepper seasoning Mix. Dip each prawn in marinade and set on an oven tray. Before baking drizzle some lemon butter over. Bake for 10-15 minutes not too long. Serve with creamy butternut, savoury rice, salad and chips. Lemon butter sauce: 125g butter1 teaspoon crushed garlic 2 tablespoons lemon juice 2 tablespoons @dursots mayonnaise A good sprinkling of Aromat (a South African Spice)3-4 tablespoons fresh creamOnce butter has melted and everything is mixed set aside till you ready to serve. Savoury rice : 1 & ½ cups basmati rice boiled with 4-6 teaspoons @picknpay spice for rice and a tablespoon of oil. Optionally ½ cup of mixed veg can be added. Creamy butternut : 2 butternut peeled and cubed. Steam with water till soft.Add sugar to taste and ¼ cup fresh cream. Mash. Serve hot. Enjoy. Green salad : ½ cucumber washed and sliced and cut in halvesCut 1 tomato in wedgesAdd olives and feta Make a dressing with 4 tablespoons olive oil 4 tablespoons vinegar Season with salt and vinegar Drizzle over. Put less vinegar if you prefer it less tangy. To sweeten 1 teaspoon sugar can be added.