Fierce garlic prawns

This is my favourite lunch dish. Mum and I used to have this on a Saturday afternoon after the Sainsburys shopping had been done. It's based on a recipe by Nigella, but tweaked again by little ol' me. I prefer raw shell on prawns but I've used cooked peeled prawns with great success!

Raw prawns shell on or peeled
25g butter
Glug of olive oil
2 cloves of garlic crushed
Glass of dry white wine
Dash Nampla (fish sauce)
Red chilli finely chopped or 1/2tsp dried chilli flakes
Black pepper to taste
Squeeze of lemon and fresh parsley chopped to garnish.

Glug of oil and butter into a large frying pan or wok. Throw in the garlic and chilli or chilli flakes soften for a few minutes and then add in prawns and coat with the garlicky buttery oil. As the prawns start to turn pink add the wine and Nampla give it a good toss through. Season with black pepper. There is no salt in this dish as the Nampla is very salty already.
Once the prawns are cooked or heated through give it a squeeze of lemon juice scatter with chopped parsley and serve with lots of fresh crusty bread and a nice big salad. Sublime!