10 Tiger King Prawns
300ml Virgin olive oil
2 Garlic cloves
1 Dried chill
medium size Aji Panca (dried chilli from Peru, though any dried chilli can be used instead)
Remove the shell of the prawns leaving them just with head and tail on, add salt to taste and keep on the side.
Put Olive oil in a saucer pan, enough to cover the prawns and heat it up at full power.
Chop the garlic and the Aji Panca Chillies and put in the heating oil.
When the garlic is starting to get a golden colour add the prawns, keep in the stove for no more than two minutes and take it off.
And the juice of a whole lime and leave it to cook inside for an extra two minutes and they are ready to eat.