Instructions: Shell the uncooked prawns, leaving them whole. Split them down the back and remove the intestinal veins. Wash under cold water and dry. Season with salt, pepper and cayenne.

Preheat a saute pan to a high temperature, add oil then prawns and saute for 1 min. each side. Do not overcook. Cook in batches if necessary so all prawns are in contact with the pan.

Add the spring onions, garlic, and pepper to the pan and cook 30 seconds, dont burn the garlic. Add lemon juice, cream, remove pan from heat and swirl in butter and parsley.

Serve on a platter with parsley and strained juices from the pan.

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