- fresh prawns (sugpo)
- garlic, minced
- hot water
- Blanch the prawns. Take off everything (shell, head, tail). Set aside.
- Heat a little oil before putting in the butter to prevent it from burning.
- Drop the minced garlic and peeled prawns, saute until the garlic is roasted and the prawns are coated with butter.
- Serve over steaming white rice.
- Chili vinegar dip is optional but recommended.
It's as easy as one, two, three, right?