An easy yet tasty version you can make at home.
1/4 cup butter
3 cloves garlic, chopped
1 kilo prawns (sugpo), deveined, shelled, tails intact, if desired
2 tablespoons white wine
3 tablespoons cream
1 piece egg, yolks only
1/4 teaspoon cayenne pepper
In a large sauté pan over medium heat, melt butter. Add a little oil to prevent burning. Lightly sauté garlic and prawns in melted butter. Add white wine and simmer a few minutes before adding the cream.
Crumble in the cooked egg yolk and add to the pan to create a thickened sauce. Season with cayenne pepper, salt, and ground black pepper, to taste. Serve immediately.
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