1 kg XL pink Prawns150g Rama marg250ml Fresh Creamgood sprinkle of Aromat (a South African Spice)2 tablespoon Lemon juiceDash Aromat (a South African Spice). parsley , Portuguese spice
Butterfly cleaned PrawnsMelt Margerine, Add fresh cream lemon juice and the spices. Boil until thickens slightly.Add prawn into the pan of the butter mixture and cook . Leave about ¼ cup butter mixture aside and add just before serving .