INGREDIENTS

16 king prawns (U12-U15)
100 g pastry flour
6–7 tbsp olive oil
2 cloves garlic, coarsely chopped
Salt
Freshly ground black pepper
250 g cherry tomatoes
10 basil leaves
50 g herb butter

HOW TO MAKE IT

1. Peel the fresh king prawns, gut them and toss in the instant flour. Fry the garlic in olive oil in a non-stick pan. Remove the larger pieces of garlic, but leave the smaller pieces in the pan.
2. Sear the prawns on a high heat in the garlic oil for about 4-5 min., season with salt and pepper and remove from the pan.
3. Wash 250 g of cherry tomatoes, dry and cut in half. Cut the basil leaves into strips and add to the pan, fry for a short time. Add 50 g of herb butter and 2-3 tbsp of olive oil and fry for a short time, add the prawns and fry on a medium heat for another 2-3 min. The prawns should be "medium cooked" and still be translucent on the inside.
4. Serve with bread to mop up the sauce!