| prep time: | 10 mins |
| cook time: | 6 mins |
| total time: | 16 mins |
| serves: | 4 |
1 Tbsp olive oil
1 Tbsp ginger
1 large garlic clove, minced
3 green onions, finely chopped
1 lemon, juiced
1 Tbsp margarine
¼ tsp chili powder
¼ tsp cayenne pepper
½ c white wine
½ lb prawns, shells on
Heat olive oil over medium-high heat in a frying pan and toss in the ginger, garlic and half the green onions. Stir until sizzling well, then add the juice of one lemon, chili powder, cayenne and margarine. When all is bubbling, add the prawns, turning over after a couple of minutes, and adding the wine. Adjust the heat to keep everything sizzling until prawns are pink. Dish up and pour the broth over the prawns.
Serve with a loaf of crusty French bread.
Makes 4 servings as an appetizer and 2 as dinner.