Prawns à la plancha

Gambas à la plancha

Preparation info
    • Difficulty


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By Caroline Conran

Published 2012

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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.