Recipe created in July 2011
I bought these prawns on a trip to the night market and they looked really fresh.
I had no idea what to cook with them yet and the next day I knew I just got to cook them asap.
I used what was in my pantry and came up with this dish.
Take note that the garlic was sauteed on low heat so that they dry up and get crispy, then only later, the prawns are returned on high heat. This way, everything remains fragrant and not soggy.
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