Portuguese Garlic Prawns

1 lb of tiger prawns3 cloves garlicJuice of one lemonCoarse sea salt1 cup dry white winePiri-piriCoarse Chopped coriander3 tablespoons olive oil

Dry the peeled prawns with paper towels, season them with salt and a little lemon juice.
Heat olive oil in cataplana (Portuguese dish).
Add the finely chopped garlic.
Once garlic takes color, add the prawns, a few drops of piri-piri sauce (Portuguese chili), and fry them until they take color.
Add the white wine and sprinkle with coarsely chopped coriander.
Put the lid on and let it simmer for 5 to 8 minutes.
Shake the catapla dish a few times during cooking.
In Portugal this is served in a soup plate or pasta dish.
Dip country bread in the sauce.