Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

This is amongst the simplest of dishes to cook and one that never fails to please. You can use scampi, crayfish or tiger prawns. Since you will be eating them with your fingers, a nice touch is to cut through the back of the shellfish, removing the intestinal tract and flattening them slightly before they go in the pan. This makes it much easier to get at the flesh and both speeds and assists even cooking.

How many you allow per person will depend on your generosity and the greed fa