• 50 g/2 oz butter

• 2 tablespoons olive oil

• 750 g/1 1/2 lb peeled raw tiger prawns

• 1 shallot, finely diced

• 2 garlic cloves, crushed

• 75 ml/3 fl oz dry white wine

• 125 g/4 oz flat leaf parsley, chopped

• 125 g/4 oz marjoram, chopped

• salt and pepper

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Method:

1. Melt the butter with the oil in a frying pan.

2. Add the tiger prawns, shallot and garlic and fry over a low heat for 5 minutes, or until all the prawns have turned pink.

3. Add the white wine, parsley and marjoram and season to taste with salt and pepper. Mix well and serve immediately.