36 raw peeled prawns, tails intact (750 g)
¼ cup garlic butter spread
¼ cup sweet chilli sauce
2 tbsp finely chopped fresh parsley
Salt and pepper, to taste
Lemon wedges, to serve
Sliced red chilli, to serve
- Cook prawns in three batches, cooking each batch in 1 tbsp of the spread. Melt spread in a large frying pan until bubbling. Add prawns. Cook, turning occasionally, for about 2 minutes, or until almost cooked. Remove.
- Return prawns to pan with sauce. Cook, stirring, over a high heat for about 3 to 4 minutes, or until prawns are cooked and sauce is boiling. Remove from heat. Stir in parsley. Season with salt and pepper.
- Divide among serving dishes. Serve with lemon wedges and chilli.