4 large prawns
3 tbsp extra virgin olive oil
1 small bowl chopped garlic
1/4 bowl Kashmiri dried red chillies
salt - to taste
Clean the prawns and cut the arms and whiskers but keep the heads and shells intact.
Heat the oil in a pan and add the garlic and red chillies. Cook for about one minute.
Now add the prawns and stir for 30 seconds. Then leave them to cook for a minute and a half without covering.
As it turns pink in colour, switch off the gas. Serve hot.