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Salt & pepper tiger prawns
These aromatic prawns also make great nibbles to serve with drinks if you buy the smaller ones. If you like, you can leave the shells on the prawns and just cut through the shell to devein them, which is the way I prefer it - as with most shellfish, getting your hands messy is part of the pleasure.
Ingredients
450 g 4 tbsp 1½
Method
- With a sharp serrated knife, cut down the back of the prawns through the shell and about 5mm into the flesh, and give them a rinse under cold running water to remove the black intestinal vein, then pat dry on some kitchen paper.
- Heat
3 tablespoons