• 1 tbsp olive oil

  • 300g/10½oz raw king prawns, shells removed

  • 1 garlic clove, crushed

  • 1 red chilli, de-seeded and finely chopped

  • 3 plum tomatoes, de-seeded and finely diced

  • 3 tbsp brandy

  • 285ml/10fl oz double cream

  • Salt and freshly ground black pepper

  • squeeze of lemon juice

  • 2 little gem lettuce

  • pinch of paprika


  • 1.

    Heat a frying pan until hot then add the olive oil.

  • 2.

    Add the king prawns and stir-fry for 2-3 minutes until they have just turned pink.

  • 3.

    Add the garlic and chilli and stir-fry for a further minute.

  • 4.

    Add the diced tomatoes and toss to combine.

  • 5.

    Pour in the brandy and ignite to burn off the alcohol.

  • 6.

    Add the cream and bring to simmering point. Reduce the heat and simmer for 1-2 minutes, until the prawns are cooked through.

  • 7.

    Season with salt and freshly ground black pepper, to taste, and a squeeze of lemon juice.

  • 8.

    Separate out the little gem lettuce leaves and place on the serving plates.

  • 9.

    Spoon the prawns over the lettuce leaves and top with a pinch of paprika.

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