4 cloves of garlic
1/2 teaspoon salt
2 teaspoons black peppercorns, crushed coarsly
2 teaspoons lemon juice
1 tablespoon brandy
500g green prawns, shelled, cleaned and split length wise
olive oil
chopped parsley
1/2 cup cream

crush garlic with salt, add crushed peppercorns, lemon juice and brandy. mix well. place prawns in saucepan. add garlic mixture and enough oil to just cover and cook quickly until prawns change colour. stir in cream. serve hot and sizzling garnished with parsely
serves 4 as entree or 2 as main course.

Recipe by Alice Doyle from Doyle's.