Brandy and Lemon-Garlic Prawns

When I can't be bothered to cook any cuts of meat, I quite often run to the freezer, rebelliously ignoring the request to thaw them first, and cook some frozen, raw king prawns. They're delicious in a quick Chinese stir fry, or a pasta sauce, but my latest creation is in a tangy sweet sauce, spiked with a little brandy.

I served this with guacamole and plenty of tortilla chips to absorb all that piquant sauce. If you wanted to up the fire a little, which would be nice depending on the mood, add a shake of dried chilli flakes. Lovely starter or part of a dinner platter.
Somehow it occurs to me now, over a year after initially writing this, that this dish could be made magical by a flambé. I mean there's brandy, why not? Simply hive off 1 tbsp of liquor, heat it in a tiny saucepan with a large surface area (this is so you can recoil your hand from the ignited alcohol quickly), light it with a match and pour the blue-flamed brandy over the prawns. Do this as near to the table as possible, as the combustion doesn't last very long.

1)Quickly cook 4 cloves crushed garlic in an oiled pan, being watchful as it can burn easily, then add about 80ml brandy, and let it bubble and reduce. It doesn't take long for that biting alcohol to turn to deep, sweet sauce. Add the juice and zest of 1 lemon, and throw in a pack of frozen raw king prawns. Cook just until they go pink and curled. Simple as that.