Ingredients

• 1 tbsp Wicklow Rapeseed Oil with Garlic
• 50g/2oz butter
• 12 large raw prawns
• salt and freshly ground black pepper
• small handful parsley, chopped

Instructions

1. In a wok or a large pan heat the Wicklow Rapeseed Oil with Garlic and butter. Add the prawns and stir well.
2. Stir fry until the prawns are pink (about 4-5 minutes).
3. Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once.