What more does a prawn need than lemon, garlic and a touch of chilli? Actually, some chopped coriander makes that even more perfect, for this punter at least.
The prawn product that I bought was blanched tails with some part of the shells on. It’s an imprecise product in that regard but the quality of the prawn meat is good and the fact that they’ve been blanched means they’re essentially cooked.
I was sent some lovely chilli oil by Banhoek the other day and it is a means of adding instant flavour to all sorts of things. It became the key note in a marinade for prawns with garlic and lemon; and that’s a classic trio for a prawn.2 garlic cloves, very finely chopped2 garlic cloves, finely choppedDefrost the prawns by inserting the unopened plastic packet in a bath of cold water. They will defrost in an hour or two at the most.
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