3 Tbs. oil 16 Tiger prawn tails 1 small onion, peeled and finely chopped 2 cloves garlic, peeled and thinly sliced 1 red and 1 green chilli, deseeded and finely chopped 2 Tbs. fino sherry good dash of soy sauce juice and zest of half a lime salt and ground black pepper 1 Tbs. finely chopped parsley parsley sprig and lime wedge to decorate
Instructions
1) Heat oil in a pan and fry prawns quickly over high heat-about 2 minutes, or until they go pink. Turn down heat and add onion, garlic slices and chillies and fry gently until these are softened, but not brown.
2) Add sherry to the pan and heat till bubbling. Add soy, lime juice and zest. Season. Scatter over parsley. Turn everything over in the pan, then pile on to a serving platter. Decorate with lime wedge and parsley sprig.
