This definitely isn’t a dish that carries the Heart Association tick, but is a wonderfully decadent summer treat. Washed down perfectly with a nice dry Reisling or bubbly Rose.
Shelled & De-veined Prawns 200 gms
Crushed Garlic 2 tbsps
Fish Mix I heaped tsp
Melted Butter 6 tbsps
Chopped parsely & coriander 2 tbsp
Lemon Wedges – to serve
Salt & Pepper
Add the crushed garlic, Fish Mix and chopped parsley and coriander to the melted butter to make a thick paste.
Toss in the thawed prawns and mix well to coat well.
In a hot pan, toss the garlicky prawns till pink and cooked.
Grind some fresh pepper and season with some sea salt.
Serve with lemon wedges and a rocket & pear salad.
(Or just omit the salad and eat the whole bowl by yourself!)