Cook
4m
Ingredients
Method
Turn cooking mode on
Step 1
Run a sharp knife down the back of each prawn, cutting through the shell just enough to lift out the vein. Keep the heads and shells on. Pat the prawns dry with kitchen paper and season lightly with salt.
300 g Raw king prawns
Sea salt
Step 2
Warm the olive oil in a small frying pan or terracotta dish over medium heat. Add the sliced garlic and chilli and let it gently sizzle until the garlic turns golden. Just before it starts to brown, stir in the smoked paprika and let it toast in the oil for about ten seconds.
4 tbsp Extra virgin olive oil
4 to 6 Garlic cloves
1 small Red chilli
1/2 tsp Smoked paprika
Step 3
Add the prawns and cook for one to two minutes on each side until the flesh turns pink and the shells start to colour. Spoon the hot oil over the prawns as they cook to coat them fully.
Step 4
Take the pan off the heat, scatter over some chopped parsley and finish with a squeeze of lemon to cool down the pan. Serve immediately with plenty of bread to mop up the oil.
Fresh parsley
1 Lemon wedge
Crusty bread
For
2
M
I
300
g
Raw king prawns, head and shell on
4 to 6
Garlic cloves, thinly sliced
1
small
Red chilli, or a good pinch of chilli flakes
4
tbsp
Extra virgin olive oil
1/2
tsp
Smoked paprika
Sea salt
Fresh parsley, finely chopped
1
Lemon wedge, to serve
Crusty bread, for mopping
Ideally you want head and shell-on prawns as that’s where all the flavour is. I could only find easy peel but an absolute Non Negotiable is to have the heads on. You want all that lovely fat that resides in the head to flavour the prawn meat.
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Made it?
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Cook
4m
Ingredients
Method
Turn cooking mode on
Step 1
Run a sharp knife down the back of each prawn, cutting through the shell just enough to lift out the vein. Keep the heads and shells on. Pat the prawns dry with kitchen paper and season lightly with salt.
300 g Raw king prawns
Sea salt
Step 2
Warm the olive oil in a small frying pan or terracotta dish over medium heat. Add the sliced garlic and chilli and let it gently sizzle until the garlic turns golden. Just before it starts to brown, stir in the smoked paprika and let it toast in the oil for about ten seconds.
4 tbsp Extra virgin olive oil
4 to 6 Garlic cloves
1 small Red chilli
1/2 tsp Smoked paprika
Step 3
Add the prawns and cook for one to two minutes on each side until the flesh turns pink and the shells start to colour. Spoon the hot oil over the prawns as they cook to coat them fully.
Step 4
Take the pan off the heat, scatter over some chopped parsley and finish with a squeeze of lemon to cool down the pan. Serve immediately with plenty of bread to mop up the oil.
Fresh parsley
1 Lemon wedge
Crusty bread
For
2
M
I
300
g
Raw king prawns, head and shell on
4 to 6
Garlic cloves, thinly sliced
1
small
Red chilli, or a good pinch of chilli flakes
4
tbsp
Extra virgin olive oil
1/2
tsp
Smoked paprika
Sea salt
Fresh parsley, finely chopped
1
Lemon wedge, to serve
Crusty bread, for mopping
Ideally you want head and shell-on prawns as that’s where all the flavour is. I could only find easy peel but an absolute Non Negotiable is to have the heads on. You want all that lovely fat that resides in the head to flavour the prawn meat.
Only visible to you
Made it?
Cancel
