Marinate the prawns with the chillies, white wine or lemon juice and 2 tbsps of olive oil for at least an hour.
Heat the remaining olive oil in a heavy frying pan and toss in the garlic.
Let the garlic sizzle and when it turns golden, add the prawns and fry on a high heat, if the prawns are with shells, or on a medium heat, if the prawns are peeled.
If you are using large prawns, cover and cook for a further 2 minutes.
Small to medium prawns need not be covered.
They will take only 3-4 minutes to cook.