Pepper Prawns

• 10 raw large prawns (shrimp), unpeeled
• 1 generous teaspoon pink peppercorns
• 1 generous

Remove the heads from the prawns, leaving the shells and tails intact. Split open down the back to butterfly them, then devein. Rinse and pat dry with paper towels. Sprinkle some salt on the cut side of each prawn.

In a mortar, crush the pink and black peppercorns with a pestle to break up roughly. Each should be smashed, some smaller than others. Pour