Mix marinade ingredients (dissolved KNORR Vegetable Stock Pot, garlic, mixed herbs, peri peri sauce, salt and pepper) together and pour over the prawns.
Leave to marinade for 6 hours in the fridge.
Heat margarine in a frying pan and add prawns and marinade.
Fry until prawns change colour to pink.
Squeeze in lemon juice and stir in cream before serving.
Serve on a bed of rice with chopped spring onions (for garnish).
BETTER FOR YOU TIPS : For a lower fat alternative replace the 250 ml cream with half (125 ml) low fat milk and half ( 125 ml) cream. You can also serve with a portion of brown rice and fresh salad.