| Ingredients 1/2 tspn Butter 1 kg Prawns -- Peeled and deveined 1-2 tspn minced garlic 1 tin Evaporated skim cream 1 tspn Corn Flour 3 Tbsp Finely chopped Fresh Parsley Method Combine Prawns and garlic together in a bowl set aside Melt butter in a large frypan over medium heat. Add prawns, garlic and stir until opaque and just pink, about 1 minute. Remove prawns using slotted spoon; set aside. Add cream and cayenne to frypan and stir until bubbly, about 2 minutes. Return prawns to frypan Toss gently until heated through, about 1 minute. Serve over brown rice. Sprinkle with parsley. For a creamy sauce add more cream |