Here’s a simple, delicious way to cook prawns. It’s essentially garlic prawns but with an added subtle twist at the end of a little sherry. I’m all for a bit of subtlety.
400g king prawns (shelled, leave the tails on)
Salt & pepper
10 tablespoons extra virgin olive oil
3 tablespoons garlic (very finely chopped)
2 tablespoons fresh parsley (finely chopped)
2 tablespoons dry sherry (Spanish if you can find it)
Sprinkle the prawns with a little salt and leave for about 10 minutes.
In a large deep frying pan or wok heat 5 tablespoons of the oil over a medium heat. Add the garlic and the parsley. Let it sizzle for about 10 seconds, Turn up the heat and and add the prawns. Stir until they turn opaque – 1-2 minutes. Add the sherry, a little salt & pepper and let the alcohol burn off – about 15 seconds. Reduce the heat and add the remaining 5 tablespoons of olive oil, stir and sizzle for about 1 minute, then remove from the heat.
Take the pan to the table and have your guests just tuck right in. Make sure you’ve planned ahead, and that there’s a) somewhere to put the pan, b) bread ready and c) people sitting at the table. The prawns taste much better piping hot.