- Peel the prawns. To devein them, make a shallow cut along the back of each prawn and remove the black vein.
- Pour the olive oil into a large non-stick frying pan and heat over a medium heat. Add the garlic and cook briefly until tender.
- Add the prawns and cook, stirring frequently, for about 3 minutes. Add the stock, lemon juice and crushed chillies, and bring to the boil. Cook for about 1 minute or until the prawns are opaque throughout.
- With a slotted spoon, transfer the prawns to serving plates. Bring the liquid in the pan to the boil, stir in the cornflour mixture and cook, stirring, for about 1 minute or until the sauce is lightly thickened. Stir in the parsley and spoon the sauce over the prawns.
Some more ideas
Sauté of scallops: Instead of prawns, use large scallops. Cook the scallops for only 1 minute before adding the stock and lemon juice. Then cook for another minute or so until the scallops are opaque.
*Add more garlic if you are a garlic lover!
*Serve with plain steamed rice and asparagus, with fresh pineapple for dessert.
Despite a reputation for being high in cholesterol, prawns are actually good for your heart. They are rich in omega-3 fatty acids, vitamin B12, selenium and zinc, and their cholesterol levels, weight for weight, are not much different from those in lean beef or poultry.