500g small green prawns, peeled, de-veined, halved lengthways
Melba toast, to serve
Lemon wedges, to serve
Directions
Melt the butter in a large frypan, add the garlic, chilli flakes and prawns, and cook over medium heat for about 2-3 minutes or until prawns just turn opaque.
Remove prawns and divide them between 6 small ramekins, then pour flavoured butter over the top, discarding any solids in pan. Refrigerate until solid. Serve with Melba toast and lemon wedges. Garnish with chervil or parsley, if desired.
