Butterfly cleaned prawns
- Cook over high heat quickly in garlic butter & salt. Do not over cook.
- In a sauce pot melt
* 125g garlic butter
* add 4-5 tab lemon juice (add last)
* salt if needed
* slowly add 250ml fresh cream while stirring
Keep stirring as it thickens
- Simmer but do not boil.
- Pour over cooked prawns
- Top with chopped parsley & lemon wedges on the side.
- Serve hot with spicy rice, crispy chip and garlic rolls