Eating In

Serves 2
10 raw shell-on king prawns
4 garlic cloves
120ml olive oil
1 tsp cayenne pepper or paprika,
1 tsp lemon juice
1 tbsp chopped flat-leaf parsley
Salt and pepper

Shell the prawns, leaving just the very end of the tails on. Sprinkle the meat with a pinch of salt and set aside. Squeeze the prawn heads into a small bowl. Peel the garlic and crush two of the cloves. Heat the oil in a frying pan over a medium-low heat, then add the squashed garlic and the prawn shells and heads. Fry, stirring frequently, for about 10 minutes, until the shells are a deep pink, making sure the garlic doesn’t burn. Meanwhile, finely slice the remaining garlic. Pass the oil through a sieve and discard the solids. Return the oil to the pan over a medium-high heat and add the chillies. Fry for a minute or so, then add the prawns. Cook for a minute more, then add the garlic and cook, stirring, for a further minute – the prawns should be just cooked through. Add the lemon, along with the parsley. Season and serve at once with plenty of bread