For this recipe I like to use cooked prawns - as I like them to have their stand-out prawn flavour, married to the sauce, not overpowered by it.
A note about buying seafood, and in particular, prawns.
When passing the seafood shop it should smell of clean ocean air - if it smells overpoweringly fishy, some, if not all of their product is lacking in freshness.
Fish and prawns should look moist and shiny - paying particular attention to the eyes. Here is an example of fresh prawns.
- 600 g prawns, peeled and de-veined
250 ml cream
- 2 - 3 cloves garlic, crushed
- salt and pepper
- 1/2 teaspoon sugar
Place the cream, garlic, salt, pepper and sugar into a fry-pan, stir to combine. Heat over a medium temperature until the sauce has thickened, add prawn and heat through, serve! I like to sprinkle with sliced spring onions - to give a fresh twang!