Ingredients

• 30 large raw prawn tails
• 2 cloves garlic, peeled
• 1 red chilli, seeds removed
• 30ml (2 tbsp) lemon juice
• 60ml (4 tbsp) olive oil
• 10 sprigs fresh parsley
• crusty bread, to serve, optional

Tools

• Kitchen Machine
• Multi-Mill

Method

1. Peel the prawns, leaving the tail end attached. Using a sharp knife, make a shallow cut along the outer curve from the tail to the head and remove the dark thread. Rinse under cold running water and dry with absorbent kitchen paper.
2.  Place the garlic, chilli and lemon juice in the Multi-Mill and process until the garlic and chilli are finely chopped. Transfer to a shallow dish. Add the olive oil and prawns and toss together to coat.
3. Cover and leave to marinate in the fridge for 30 minutes, or longer, if time allows. Meanwhile place the parsley in the Multi-Mill and process to chop.
4. Heat a heavy based frying pan until hot, add the prawns and marinade and cook very quickly, stirring all the time, for about 2-3 minutes, or until the prawns turn from grey to pink. Sprinkle over the parsley and serve immediately, with crusty bread, if wished.

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