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Ingredients

• 500 g Prawns (Shelled and De-veined)
• 50 g Garlic (Sliced)
• 50 ml Canola Oil
• 50 g Butter (Unsalted)
• 1 g Chili Flakes
• 20 ml Calamansi Juice
• 2 g Calamansi Zest
• To taste Salt and pepper
• Garnish:
• Half Coconut Shell
• Toasted garlic
• Prawn Oil

Methods

1. Add Oil to pan with garlic and slowly heat until the garlic starts to brown.
2. Once the garlic is golden brown remove from oil and set aside.
3. Add chili flakes and prawns sauté for 4 minutes then add Calamansi juice and cook out till the juice has evaporated.
4. Remove from heat and add zest and butter. Swirl the pan till the butter melts and sauce becomes creamy.
5. Adjust seasoning with salt and pepper then place into coconut shell. Top with toasted garlic and drizzle with prawn oil.