Ingredients
500g raw shell on large tiger or king prawns
75g butter
1 tsp Portuguese (or chicken) spice
2 tbsp lemon juice
125ml double cream

Method
Heat the oven to 200c.

Put a large oven dish into the oven with 4 tbsps of oil.  Leave the oil to get really hot for 15 minutes.

Once the oil is hot put the prawns in and cook for 5 minutes.  After 5 minutes turn the prawns and cook for another few minutes until they have turned pink and are fully cooked.  The exact time here really is going to depend on how large the prawns are so do keep an eye.

Alternatively you can cook them outside. To do this, light your braai or bbq. When the coals are white hot, put your prawns over and cook for a few minutes each side until the prawns are pink and charred on the outside.

In a saucepan melt the butter, when the butter is fully melted add the aromat and the Portuguese spice and stir.  Add 1 tbsp of the lemon juice and stir then add the cream.  Cook over a medium heat until hot and thick.  Don’t let it boil as it may split.  Taste and adjust the seasoning as necessary and if not lemony enough, add the remaining tbsp of lemon juice.

Serve in a bowl alongside your prawns so you can dunk and eat until your heart is content.