• 12 green king prawns, peeled and butterflied

  • Olive oil for frying

  • 1 tsp dried chilli flakes

  • 4 cloves garlic, thinly sliced

  • 2 tbs Spanish sherry

  • 1 tbs parsley, chopped

  • Maldon sea salt


  • 1.

    Add olive oil to a frying pan - about 2 cm deep. Heat over medium high heat. Add garlic, chilli and prawns. Be careful as it they will be sizzling. Cook for about a minute.

  • 2.

    Remove from the heat and add sherry and parsley. Season with salt. Spoon prawns into a serving dish and pour over juices. Serve with some crusty bread to mop up the juices.


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