Five-minute garlic, chilli and coriander prawns
Prawns make everything taste good, as do garlic, chilli and butter, so this dish is clearly going to be a winner all round. Serve with crusty bread on the side. The flavoured butter can be made in advance and kept in the fridge.
Serves 6–8 as part of a mixed tapas
5 fat garlic cloves, grated
½–¾ red chilli, finely chopped
Large handful of finely chopped coriander leaves and stalks
100g unsalted butter, softened
½ tsp nigella seeds
600g raw tiger prawns, shelled but tail left on, deveined
Salt and freshly ground black pepper
1 lemon, plus lemon wedges to serve
Mash the garlic, chilli and coriander into the butter.
Heat a sauté pan.
Add the butter and heat until it melts, then throw in the nigella seeds, prawns and a little seasoning and stir-fry until the prawns are pink all over and cooked through, a matter of two or three minutes.
Squeeze over some lemon juice and serve with lemon wedges on the side.