1. Heat oil and sauté onion and garlic until soft, add cayenne and black pepper, cook for one minute. 2. Add chutney and fish stock, simmer over gentle heat for five minutes so that mixture does not dry out. 3. Add prawns and cook until they become pink and tender. Add a bit of water if the sauce becomes too thick, simmer for two minutes. 4. Stir in parsley and season with salt. Serve with crusty buns and lemon wedges.