Olive oil
5 Tiger prawns
1 sm Red chilli; seeded and chopped
1 tb Coriander; chopped
1 tb Mint; chopped
1 lg Clov garlic; finely sliced
50 ml Amontillado sherry
1/2 Lemon for garnish

Heat the oil in a frying pan. Season the prawns and add to the pan and fry for a couple of minutes on each side.

Add the next four ingredients and thirty seconds later the sherry. Transfer to a plate and garnish with the lemon.