Ingredients
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8 raw king prawns, heads on
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3 tbsp olive oil
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1 red chilli, deseeded and finely chopped
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3 garlic cloves, 1 crushed, 2 finely sliced
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1/2 heaped tsp smoked paprika
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1 lemon, 1/2 juiced, 1/2 cut into wedges
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1 tsp fresh flat-leaf parsley, finely chopped
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TO SERVE
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2 slices wholemeal sourdough, halved
Directions
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Peel the prawns, leaving the tails on and reserving half the shells and heads. Devein the prawns and set aside.
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Heat the olive oil in a frying pan over a medium-high heat and add the prawn heads and shells. Stir-fry for 2-3 minutes to flavour the oil, pushing down on the heads to extract as much flavour as possible. Remove the shells and heads and discard.
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Add the red chilli and grated garlic to the oil and leave to sizzle for 30 seconds, stirring occasionally to stop it from burning.
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Add the prawns, smoked paprika and garlic slices and stir-fry for 2 minutes or until the prawns start to turn pink. Squeeze in the lemon juice to taste and season with salt and pepper. Continue to cook until the prawns are cooked through, then remove the pan from the heat and garnish with chopped parsley.
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Serve with toasted sourdough and lemon wedges on the side.
