• 6 oz peeled dublin bay prawns
  • 1 clove garlic
  • 2 oz unsalted butter
  • 1 splash dry white wine
  • 1 dash of tabasco
  • 1 squeeze lemon juice
  • a little chopped parsley
  • a little olive oil (seasoning)


  • Finely chop the garlic and soak half in the oil. Brush the prawns with this.
  • Heat the rest of the oil in a sauté pan over a low heat until smoking.
  • Add the prawns and cook slowly, removing any that disintegrate or crumble (it happens!). Keep warm.
  • In a clean sauté pan, add the wine, lemon juice and Tabasco and reduce by 50% and then add the butter.
  • Continue to swirl over a low heat until the butter melts into a smooth consistency.
  • Add the garlic, parsley and prawns. Serve in an individual dish.