• For the prawns

  • 12 large king prawns, shell and head on, split in half

  • 75g (3oz) butter

  • zest and juice of 1 lemon

  • 1 tsp chilli flakes

  • 1 clove garlic, finely chopped

  • small handful parsley, roughly chopped

  • small handful basil, roughly chopped

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

  • For the bean salad

  • 2 tbsp olive oil

  • 400g (14oz) dwarf beans, trimmed and blanched

  • 1 onion, finely sliced

  • 2 cloves garlic, roughly chopped

  • 1 tsp cayenne pepper

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp turmeric

  • Pinch of caster sugar

  • Small pot crème fraiche

  • Handful basil, roughly torn

  • Salt and freshly ground black pepper


  • For the prawns:

  • 1.

    Pre-heat the grill.

  • 2.

    Heat a large griddle pan. Add the oil and butter to a frying pan and heat until the butter has melted.

  • 3.

    Add all of the other ingredients and take off the heat. Season to taste and set to one side to infuse.

  • 4.

    Lightly oil the prawns then place on the griddle pan and cook for a couple of minutes on each side.

  • 5.

    Finish with the prawns flesh side up and pour over the chilli, herb butter.

  • 6.

    Place the prawns under the grill for a few minutes or until they are cooked through.

  • For the bean salad:

  • 1.

    Heat the olive oil in a pan.

  • 2.

    Add the onion and garlic and cook for a few minutes until the onion has softened.

  • 3.

    Add in the spices and cook for a further few minutes.

  • 4.

    Add in the beans and sugar and cook for a further minute.

  • 5.

    Remove from the heat and stir through the crème fraiche and basil and season to taste.

  • To serve:

  • 1.

    Pile the bean salad in the centre of the plate and top with 3 prawns per person.

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