Method

1. Heat up butter in a pan, then sauté chopped garlic till fragrant. Add in the prawn heads and stir-fry till fragrant. (Use a spatula to press the prawn heads to extract all the flavour).
2. Add in prawns and pan-fry till slightly brown (80% cooked). Remove the prawn heads and prawns from pan.
3. Pour in chicken stock to the pan, followed by cooking cream and bring to a boil. Lower the fire and boil gently for 3–5 minutes, till the sauce has thickened slightly.
4. Add in the parmesan cheese and chopped parsley, followed by the pan-fried prawns and prawn heads. Add salt & pepper to taste.
5. Give the dish a quick stir and it is ready to serve.