2 birds eye chillies, seeds removed and thinly sliced
3 cloves garlic, crushed
500g green prawn cutlets
250ml PHILADELPHIA Light Cream for Cooking
1 1/4 cups grated tasty cheese
Coriander, roughly chopped, for serving
Red chilli, finely chopped for serving
Method
HEAT oil in a frypan and saute spring onion, chilli and garlic for 2 minutes. Add the prawns and cook for a further 5 minutes until just cooked through
SPOON the prawns into 12 x 10cm individual gratin dishes. Spoon over the PHILLY and sprinkle each with cheese
TRANSFER to a hot grill and cook until the cheese is golden and bubbling. Serve immediately sprinkled with coriander and chilli
