Tiger prawns with garlic, chilli and lemon
Buying really good, shell-on tiger prawns makes an impressive starter that can be whipped up at the last minute with no fuss and minimal prep. They look restaurant-worthy when served with chilli, garlic and charred lemon for classic Mediterranean flavours
- 50ml olive oilplus a drizzle
- 4 large tiger prawnsunpeeled
- 2 cloves garlicfinely sliced
- ½ red chillisliced
- 1tbsp flat-leaf parsleychopped to make 1 tbsp
- 1-2 slices sourdough or baguettecut at an angle
- ½ lemon
Nutrition: per serving
- kcal459
- fat26.7g
- saturates3.9g
- carbs32.3g
- sugars1.8g
- fibre2.3g
- protein21.3g
- salt1.5g
Method
step 1
Heat the oil in a frying pan over a high heat and cook the prawns for 1 minute 30 seconds on one side, then flip over. Add the garlic and chilli, and cook for another 1 minute 30 seconds.
step 2
Remove the pan from the heat, season with salt and add the parsley. Toast the bread with a little oil in a separate frying pan. Add the lemon half to the pan, cut-side down, and cook until the bread is deeply golden and the lemon slightly charred. Squeeze the charred lemon over the prawns and serve.
