English Tiger Prawns, Chilli and Parsley

preparation 5 minutes
cook time 5 minutes
Serves 2-4

This is a wonderfully simple prawn recipe, which combines zesty notes of lemon with a kick of chilli. We recommend serving it with plenty of mayo, and enjoying it as a light lunch alongside a green salad and some crusty bread. Emily Scott, the cook who created this recipes, says 'eat with abandon, preferably with a view of the sea.'

Recipe taken from SEA & SHORE: Recipes and stories from a kitchen in Cornwall by Emily Scott (Hardie Grant, £26) Photography: Kim Lightbody

Ingredients Method

100 ml good-quality olive oil
16 raw English tiger prawns, in their shells
1 teaspoon chilli (red pepper) flakes
1 fresh red chilli, finely chopped
2 lemons
Zest of 1 lime
handful of flat-leaf parsley, roughly chopped
Mayonnaise, preferably homemade, to serve

Heat the olive oil in a large frying pan (skillet) until it starts to sizzle. Add the prawns and chilli flakes and cook, shaking the pan from time to time, letting the prawns turn from their raw blue colour to golden pink.

Turn the prawns over and add the fresh chilli, lemon and parsley. Season with sea salt.

Serve with citrus mayo and extra lemon.

Ingredients

100 ml good-quality olive oil

16 raw English tiger prawns, in their shells

1 teaspoon chilli (red pepper) flakes

1 fresh red chilli, finely chopped

2 lemons

Zest of 1 lime

handful of flat-leaf parsley, roughly chopped

Mayonnaise, preferably homemade, to serve

Method