Curried prawns

Peel 1/2 kg of raw prawns. Put 200 ml of Ideal evaporated milk in a glass, add two teaspoons of curry and stir until it dissolves completely. Set aside.

In a non-stick pan or frying pan, pour a dash of virgin olive oil [2 or 3 tablespoons] and when it is hot, add a couple of finely chopped cloves of garlic and sauté for a few seconds,

Add the prawns, a pinch of salt, stir for a few more seconds, so that the prawns change color but not completely cooked, and add the curry milk at the end. Stir until the sauce thickens a little, about 3 minutes.

Serve piping hot