Recipe for :

This recipe was provided by Tallyrand in response to an email enquiry.

If you are searching for a recipe or just need help and advice why not send an email to Tallyrand <click here>

Remember to have a look at Tallyrand's regular recipe column and his tips <click here>

Prawns can be bought in many forms: frozen, fresh, peeled, un-peeled, etc. I have included in this recipe how to prepare from 'green' prawns. Green purely meaning in their raw, natural state.

The shells can be sautéed with a little finely chopped shallots, flambéed with brandy, moistened with stock and a great reduction sauce made - to see sauce recipe <click here>

For information on preparing chillies <click here>

Ingredients

24 king prawns
6 fresh chillis - red or green
Sea salt flakes (Maldon)

Method

Preparation:

• With a pair of fine scissors, cut down the back of the prawn shells and carefully remove the shell - the head can be left on if preferred

• With a small sharp knife, score the all along the back

• Inside a thin black line can be seen. This is what is called the 'vein' and is essentially the gut of the prawn and can be gritty

• Carefully remove with the tip of the knife

• Dip the prawn in salty water and pat dry with a paper towel

Cooking:

• Mix the salt with the finely chopped chillies

• Brush the prawns with olive oil and dip them into the salt and chilli to coat them on both sides

• Brush a pan or chargrill with oil and heat over a medium heat

• Add the prawns and cook for 60 - 90 seconds, turn and cook for another minute or two

• Remove from the heat, pile onto a plate sprinkle with a squeeze of lime juice

• Serve with lime wedges and a Thai sweet chilli sauce seperately
  

Serves 4

Chef's Note:

The sea salt can be replaced with any of the flavoured salts that are now readily available.

Enjoy and bon appetit . . . . .