These spiced prawns are easier than they look – a quick sauté of prawns (shells on, of course), a toss of garlic, chilli and rosemary, plus butter for a final luxurious touch. A squeeze of lemon is non-negotiable.
Ingredients
Method
1.Heat half the oil in a large frying pan over high heat. Add half the prawns to fill the pan in one layer and cook until shells turn pink and crisp (1½ minutes each side). Add half each of the garlic, chilli and rosemary, toss until fragrant and just cooked (1 minute). Remove from pan. Repeat with remaining ingredients.
2.Return all prawns to the pan, add butter, and when melted remove from the heat. Serve with lemon wedges and bread for mopping up the juices.
Ben Dearnley
