Pan-Roasted Prawns

I never ate prawns growing up. When we did eat shellfish, it was always crayfish. But when I started working in restaurants, prawns kind of became my thing. I liked experimenting with different flavour combinations, and the flavours I’ve used here are the ones I kept coming back to. Cooking prawns like this is brilliant because no plating is required – you just eat them straight from the pan, without pretence and affectation, simply peeling the prawns with your fingers and eating with your