Heat butter in a pan on low heat so that it does not burn.

Add the crushed garlic and sauté for a minute and then add kashmiri chilli powder.

Add the prawns, turn the heat up and cook till it turns a coral shade.

Add Nando’s hot peri-peri sauce; add enough sauce to coat the prawns but also depending on how hot you like the dish.

Turn the heat down and cook for a minute.

Squeeze lemon juice, stir well and remove from heat.