300g raw prawn tails
3 cloves garlic, finely chopped
½ glass of white wine
½ cup of chopped chives
300ml thickened cream
Olive oil
Salt and pepper

Toss together the prawns, garlic, chopped chives and a touch of salt & pepper.

Splash oil in a pan, wait until red hot and sear the prawns until they just start to change colour, then pour in the white wine and boil.

Remove the prawns from the pan and pour in the cream, boil the sauce until thickened then re-introduce the prawns to the sauce and serve with sprinkle of chives.