INGREDIENTS

INSTRUCTIONS

Remove the heads from the prawns, then peel the shells, leaving the tail
intact. Using a sharp knife, gently cut around the outside curve of the
prawn and remove the black vein. To butterfly the prawns, cut all the way
through, stopping at the tail but keeping the shells still intact.
Heat the sunflower oil in a large pan, then add the prawns, which should be
opened out with the tails sticking up. Cook for 2 minutes, shaking the pan
occasionally, and then cook for another 2 minutes until the prawns are
bright pink. Transfer the prawns to a plate and set aside.
Drain the oil from the pan, then add the butter and heat until frothy. Stir
in the garlic, chillies and spring onions and cook for 2 minutes over a
high heat. Stir in the wine and bring to the boil. Return the prawns to the
pan, season with the salt and pepper and simmer for 4 minutes over a low
heat. Serve immediately.
Converted by MC_Buster.
Per serving: 262 Calories (kcal); 25g Total Fat; (94% calories from fat);
1g Protein; 3g Carbohydrate; 30mg Cholesterol; 539mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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