English Tiger Prawns, Chilli and Parsley
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.'
5 minutes prep, 5 minutes cook
Serves 2-4
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
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.
Recipe taken from SEA & SHORE: Recipes and stories from a kitchen in Cornwall by Emily Scott (Hardie Grant, £26) Photography: Kim Lightbody
Visit websiteMore recipes to try
45 minutes, plus cooling, soaking and chilling
Serves 8
15 minutes
Serves Serves 2 as a main, 4 as a side
Great British Food Awards
Tasting videos
Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.
The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.