Garlic and chilli prawns
Serve this as a main (for 4 people) or for up to 6–8 people as part of tapas, starter or part of a salad.
Method
Peel the prawns, leaving the tip of the tail and the head intact.
Pour the olive oil into a large frying pan and set over a medium heat. Add the garlic, parsley, chilli flakes and a large pinch of sea salt and cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking much colour on.
Turn up the heat and add the prawns, frying briskly on each side until they are pink and cooked through. This will take up to 3 minutes.
Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping.
