1 pound baby prawns
2 tablespoons olive oil
2 1/2 teaspoons chicken bouillon granules
3 cloves garlic, minced
1 teaspoon nutmeg
1/2 teaspoon dried thyme, sprinkled with 3 teaspoons red pepper flakes
Place prawns in the saucepan and clear any excess oil. Place prawns in a small dark dish or bowl.
Heat the oil in a skillet over high heat. When warm, remove prawns from pan and place prawns on a shallow dish. Pour 4 tablespoons of olive oil filling on prawns and top with 2 tablespoons crabmeat.
To Serve: Arrange prawns and crab over filling in dish, with liquid on all sides. Garnish with thyme sprigs and red pepper flakes (optional).
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