Marinated Prawns

Preparation info
  • Serves


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

This dish is totally dependent on the quality and freshness of the prawns. Best of all are those Italian beauties, the gambero rosso, with scarlet body and the sweetest of flesh. You can use any type of prawn, as long they are uncooked, not previously frozen and ideally just hauled from the sea. If the antennae are still on, it’s a good sign, as they drop off within hours of capture.