Prawn is my most favourite seafood and also one of the few “things with face” that I’m not afraid to handle. Yes, I’m frighten by the thought of handling chicken head, fish head and any other heads. I originally cooked this chilli garlic prawns dish as a ‘meat’ to my vegetable dish of kangkong stir fry (recipe will be added later) but then, I found that this dish would also suit as an entree. To make it as entree, I would serve it with grilled bread instead of rice.

Chilli garlic prawns

• 500 grams prawns, tails intact
• 5 garlic cloves, roughly minced
• 3 chillies, roughly chopped
• 2 tablespoon lemon juice
• 50 grams butter
• coriander leaves, to serve
• oil, to stir fry
• A pinch of salt, to taste
• A pinch of pepper, to taste

Instructions

1. Heat oil and butter over a medium-high heat. Add chilli and garlic, stir fry until fragrant.
2. Add prawns and seasoned with salt and pepper, cook for 4-5 minutes
3. Add lemon juice to the prawns and combine well
4. Take pan off the heat and serve prawns