By Prue Leith
This is a very easy and delicious recipe for prawns or langoustine. I love them cooked like this and served for lunch with crusty bread to mop up the sauce. The sauce is also good served cold with hot barbecued prawns, langoustine or any seafood. But the recipe here assumes the prawns are for nibbling at a party and will be handed round, maybe in a frying pan, which gives the message that they are freshly cooked from raw, not just emptied out of a packet.