Method

• Shell and devein the prawns, wash and pat them slightly dry and put into a bowl.
• Add the suggested quantity of olive oil, ground pepper and salt to the prawns - preferably large prawns - and keep aside in a bowl for around 15-20 minutes of marination.
• Heat the butter & oil together and sear the marinated prawns in three or four batches and not altogether. The flame must be turned on high for the first few seconds - to give the prawns a seared feel. Then reduce the flame to medium or medium-low as the prawns turn a light golden. Ensure that the prawns are turned so as to cooked on both sides but take care to not overcook them (for cooking prawns over 5 minutes will make them rubbery).
• Toss the lightly fried prawns of the first batch into a waiting plate, then toss in the next batch of prawns into butter and oil and sear for a minute or so.
• When the last batch is cooked, add the first batch/es placed in a plate back into the pan. Turn up the heat again, now add the wine and stir till the prawns are well covered in the heady liquid. Drizzle the wine as it sizzles. Use a silicone spatula to scrape away any residue from the evaporated wine.
• Take out the cooked flavoured prawns onto a serving dish. Sprinkle a little lime juice and chopped coriander (or parsley) and garnish with lime wedges. If you haven't sprinkled enough lime juice, then make it up with more lime wedges as lime and prawns go well together. The whiff of the garlic will catch your guests' attention even before the flavour of prawns does.