I just saw Sully's recipe for Ballycotton Prawns so thought I would share my favorite prawn sauce with you. Cook the prawns the way Sully said and then just before serving pour the Asian butter over the top, leaving the prawns in their shell. Fishy Fishy in Kinsale used to serve a dish similar to this and it is messy and delicious.

You will need for approx 30 prawns:

300ml Cream
80g butter
juice of 1 lemon
2 tablespoons sweet chilli sauce
1 glove of garlic crushed
1 tablespoon finely chopped fresh parsley and chives

Melt the butter in a small saucepan, add the cream, lemon juice, sweet chilli sauce and garlic. Simmer until it reduces slightly. Just before serving add the parsley and chives, stir and pour over your cooked prawns.
Enjoy