King Prawns in ‘hot’ oil by M. Kuehn

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Heat is a personal thing of course. I happen to love it but I’m not attempting to blow your head off with this recipe. At any rate, you can reduce the amount of chilli or substitute a tsp of cayenne for a milder flavour.

TIP Please try and buy fresh raw prawns whenever possible. This recipe uses a lot of oil but I love dunking chunks of a very superior sourdough baguette into the juices. You’ll have to fry the prawns in two batches.

Serves 4 as a starter

20 raw king prawns, shell on

2 Scotch bonnet chillies

125 ml fruity olive oil

small glass of white wine

4 cloves of garlic

pinch of Maldon sea salt


Finely dice the chillies and slice the garlic thinly (you can also crush it if you prefer).

Heat half the oil in a large frying pan. Reduce the wine by half in a little saucepan at the same time.

Lower the heat of the frying pan, place 10 prawns into the pan and let them sizzle for a minute and a half. Turn up the heat, pour in half of the wine, turn the prawns over and cook for thirty seconds before scattering in half the chilli and garlic. Lower the heat. Fry for a further thirty seconds, sprinkle in the salt and set aside. Keep them warm by covering the prawns in foil.

Repeat the process and divide the prawns between 4 plates.

Serve with a very chilled bottle of Mirabeau Rose.











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