Serves 2

Ingredients:

500g green prawns in the shell (heads reserved)

2 large garlic cloves, minced

pinch of chili flakes

50g butter

handful of chopped parsley

juice of 1/2 a lemon approx 1 tbls.

2 Tbls. dry sherry or shaoxing wine (or white wine or leave this out entirely)

salt

Method:

Firstly, peel the prawns but reserve the heads. Season the prawns with salt and set aside.

Heat a large wide sautée pan over medium/high heat. Add the butter and then the prawn heads. Allow the prawn heads to turn bright red/orange and then use a pair of tongs to squeeze the juices from the heads into the pan, then discard them. Immediately add in the garlic and the chili flakes and let that sizzle for about 30 seconds. Then add in the prawns and cook for just a minute or two on each side. Once they turn brightly orange and are opaque throughout they are done. Add in the parsley and the sherry and let that cook for a further 20 seconds. Then add the lemon juice and taste for seasoning.

You can wilt some greens or radicchio leaves into the warm prawns or toss this with pasta or serve on grilled crusty bread.