The prawns are cooked in the shallow pan, dry (it is possible to add garlic or just salt, still dry).
Like fish, prawns are best barely cooked (after which they dry out). On the other hand, sweet potatoes, also cooked in a wide pan, love to be forgotten; they caramelise and... I'll let you guess the sublime result... it was early spring, a few shoots of wild tamis (the «respounchous» of the Tarn) went well with lamb's lettuce to complete this simple and tasty "healthy" dish.
