Liberally sprinkle the prawns with fresh ground black pepper and a little bit of salt. In a large wok fry the whole chilies in the olive oil until crispy (approx 2mins). Set aside. Add the anchovies to the hot oil and cook for a few moments until they break apart.
Add the prawns and saute until almost cooked (color will change). Add the finely chopped garlic and cook a little while more. Finish the sauce with the butter.
Plate the prawns decorating the plate with the reserved chillies. Pour the sauce on top and serve immediately.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (96%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 15.3mg||5 %|
|Sodium 185.5mg||6 %|
|Potassium 17.1mg||0 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.2g|
|Protein 0.3g||0 %|
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Calories per serving: 114
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