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Slice the thinly and evenly, so every slice browns at the same moment. Snap the in half and shake out most of the seeds; leave a few in if you want the heat. Peel the , leaving the last tail segment on, and pat them thoroughly dry with kitchen paper. Damp prawns spit and steam instead of searing. Chop the roughly and set it aside for the finish.
Save the shells: simmer them in a little water for ten minutes and you have a prawn stock for another day.
- Garlic
- Guindillas
- Raw prawns
- Flat-leaf parsley
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