Ingredients
8 raw shell-on king prawns
4 garlic cloves
120ml olive oil
4 small dried chillies or 1 tsp cayenne pepper or paprika, or ½ tsp chilli flakes
1 tsp sherry vinegar or lemon juice
1 tbsp chopped flat-leaf parsley
Salt and pepper
Method
- Using a small sharp knife, shell the prawns, leaving just the very end of the tails on. Sprinkle the meat with a pinch of salt and set aside.
- Squeeze the prawn heads into a small bowl.Peel the garlic and squash two of the cloves with the flat of a large knife. Heat the oil in a frying pan over a medium-low heat, then add the squashed garlic and the prawn shells and heads.
- Fry, stirring frequently, for about 10 minutes, until the shells are a deep pink, making sure the garlic doesn’t burn. Meanwhile, finely slice the remaining garlic.
- Pass the oil through a sieve and discard the solids. Return the oil to the pan over a medium-high heat and add the chillies.
- Fry for a minute or so, then add the prawns. Cook for a minute more, then add the garlic and cook, stirring, for a further minute – the prawns should be just cooked through.
- Stir the vinegar into the prawn head bowl, then stir this mix into the pan, along with the parsley. Season and serve at once with plenty of bread.
