Remove prawns from shell, de-vein and butterfly. Flour prawns by putting prawns and flour in gallon-size freezer bag or large covered bowl and shaking vigorously.

Fry prawns in canola oil until they begin to brown and prawns turn a reddish color.

Turn down heat (to simmer) and add wine, margarine, lemon juice, salt, pepper and parsley. Simmer until sauce turns a bit thick (5 or so minutes at most).