500g green prawns
1 tbsp butter
1 tbsp lemon juice
1⁄2 cup cream
4 garlic cloves
1 tbsp fresh coriander
1⁄2 tsp salt
1 tsp black pepper
2 tsp olive oil


Peel and devein prawns leaving tails on. 
In a small bowl combine lemon juice, crushed garlic, salt and pepper. 
In a heavy-based skillet, melt butter and olive oil on a medium heat.
Once butter has melted, add prawns and garlic mixture and increase heat to ensure prawns are cooked quickly. 
Toss prawns and mixture for 1-2 minutes or until prawns turn pink.
Add coriander and toss for a further 30 seconds. 
Reduce heat. Add cream and stir through.
Serve with jasmine rice.