🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
Easy
Published 2012
The scorching and blackening of the fragile bits of shell on the plancha gives the prawns a heady, smoky flavour – the very essence of the Mediterranean.
Buy large juicy raw prawns, grill them on a heated, lightly oiled griddle as in the previous recipe, and let people peel them themselves. Serve with aïoli and quartered lemons.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe