Heat 2 tbsp of the oil in a pan, add the
garlic and gently fry until soft. Stir in
the beans and peppers to coat in the oil.
Stir in the crème fraîche, bring to the boil,
then reduce heat and simmer for 5 mins.
Heat the remaining oil in a frying pan,
add the prawns and quickly fry until they
are evenly pink. Stir the basil into the
beans and divide between 2 warm
plates. Top with the prawns and serve.