Prawns in orange, tomato & cardamom

I tried this with supermarket pre-peeled raw prawns and it still tasted great, but if you can get your hands on whole large Mediterranean prawns with the heads still attached, you’ll not only enjoy their sweet flesh but the heads will ooze their lovely juices into the sauce, making it richer in that particular prawny flavour. If you are using pre-peeled prawns, you will need to add some more water to the pan to create a proper sauce.