Out of the Blue

Garlic Prawns

1 kg 10/20 uncooked prawns peeled & deveined with tail in tact
2 tablespoons crushed garlic - or thinly sliced
1/2 cup virgin olive oil
1 bay leaf
1 small red chilli, chopped or sliced on either side to release the flavour
Juice of one lemon
2 generous nips of brandy or whisky or mirin (Japanese rice wine)

METHOD:

Mix together all the ingredients except the brandy or whisky. Add the prawns and leave to marinate in the fridge for 1 hour if possible.

Over high heat, using a heavy based frying pan, add the prawns and mixture. Cook very quickly moving the prawns around constantly. The prawns will cook within 2-3 minutes and turn from an opaque colour to white. When cooked add brandy or whisky and flame off. Serve immediately.