Gently sauteed some red onions, garlic, ginger and Indian spices and then added half a chopped Scotch Bonnet chili.
Then added some freshly-peeled king prawns, a generous squeeze of lemon and scattered over some fresh chives and parsley.
Served with savoury rice (left-over from last night) and salad.
Can confirm the Scotch Bonnet was very hot!!
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