Garlic and chilli prawns recipe

Use nice big juicy prawns and leave the tip of the tail and the head on – they look great that way. Bread to dip into the garlicky juices is a must.

Prep time: 10 minutes | Cooking time: 5 minutes

SERVES

Four as a main with bread and salad or six to eight as a starter

INGREDIENTS

• 600g whole king prawns (about 24 medium)

• 150ml olive oil

• 4 garlic cloves, very finely chopped

• 3 tbsp very finely chopped flat leaf parsley

• Generous pinch of chilli flakes large pinch of sea salt

• Lemon wedges, to serve

METHOD

1. Peel the prawns, leaving the tip of the tail and the head intact. Pour the olive oil into a large frying pan and place it over a medium heat.

2. Add the garlic, parsley, chilli flakes and salt, then cook for a couple of minutes, stirring constantly, until the garlic starts to soften but isn’t taking on much colour.

3. Turn up the heat and add the prawns, frying them briskly on each side until they have turned pink all over. This will take one to two minutes on each side. Remove the prawns from the frying pan with a slotted spoon.

4. Serve them immediately with some of the flavoured cooking oil drizzled over the top, some lemon wedges on the side and some bread for dipping into the juices.

Recipe from from The Hairy Bikers’ Mediterranean Adventure by Si King and Dave Myers (Seven Dials, £25). Order your copy from books.telegraph.co.uk