- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 garlic clove, finely chopped
- 1 red chilli, seeds left in and finely chopped
- ½ tsp sweet paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 12-20 large raw king prawns with shells
- juice 1 lemon, plus a few slices for a finger bowl
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ½ x small bunch parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small loaf crusty bread, warmed to serve
Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.