INGREDIENTS
1 kg XL pink prawns
150g butter
250ml Fresh Cream
good sprinkle of Aromat
2 tablespoons Lemon Juice
Dash of Aromat, parsley, Portuguese spice
DIRECTIONS
1. Butterfly cleaned Prawns
2. Melt butter, Add fresh cream, Lemon juice and the spices
3. Boil until thickens slightly.
4. Add prawn into the pan of the butter mixture and cook.
5. Leave boiled 1/4 cup butter mixture aside and add just before serving
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