Ingredients:

• Fresh King Prawns, raw (1/2 kg serves 2 people)
• 5 cloves of Garlic
• 3 small Chillies
• Olive Oil (try for virgin, or extra virgin)
• White Wine
• Fresh parsley

Method:

First thing you'll need to do is shell and devein the prawns, try and leave the tails on as well as they present better on the plate. Make sure you give them a good wash afterward, and pat them dry with some kitchen towel.

Thinly slice your garlic and chillies, once completed you'll need a big, heavy based, pan or wok. Put some oil in the pan / wok about 1 cm deep, or enough to cover most of a prawns width.

Put the sliced garlic and chillies into the oil and heat it up slowly. The idea here is that you're not trying to cook the garlic and chillies, you're trying to infuse their flavour into the oil. If the oil starts to bubble away like it's frying then the heat is up too high, lower it just a bit. Give the garlic and chilli about 7-10 minutes in the oil before adding the King Prawns.

Time to add the King Prawns. Place them in the oil, careful not to splash the oil on yourself! Once all the Prawns are in you can turn the heat up a bit, we want to get some colour on the King Prawns.

Add a splash of white wine and season with salt and pepper.

Chop some fresh parsley and add to the sauce for extra flavour. The King Prawns should only take a couple of minutes to cook all the way through, you'll know when they are cooked because they go a nice pink colour.

Now that your King Prawns are finished cooking it's time to plate up. I like to keep this one really simple so that the Garlic King Prawns are the star of the show, a handful of mixed lettuce lightly dressed, and some nice crusty bread.

Serve it with a crisp white wine and that's about it. Enjoy!