Remove the heads from the prawns, then clean and shell the prawns.
Add 1 litre of water to a pot; add a tablespoon of salt and boil for 8 minutes. Drain and wash the rice under cold water. Put the drained rice in a microwavable bowl, with no cover or water, for 2 minutes on “high” in the microwave, to evaporate any remaining water.
Finely chop 4 cloves of garlic, and add 150 gms of creamy Tasmanian butter, add half a glass of champagne or white wine, and fry on a low heat. Add a pinch of salt.
Add the 18 green Tiger prawns, and fry for 3 minutes, turning the prawns at half time. Serve 3 prawns per plate on a bed of steamed Jasmine Rice.