DIRT Y PR AWNS
Serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes
16 raw king prawns, peeled with tails on, deveined and split down the middle to butterfly 1 tbsp olive oil 6 garlic cloves, crushed 100g smoked streaky bacon, cut into lardons 1 tbsp butter 4 spring onions, finely chopped ½ tsp sea salt ¼ tsp white pepper Good pinch of cayenne pepper Squeeze of lemon juice
1 Place the prawns in a bowl with enough olive oil to coat them, add the crushed garlic and allow to marinate while you get everything else ready. This dish cooks fast so have everything prepped and organised before you start cooking.
2 Heat a frying pan over a medium heat with a slick of oil. Add the bacon and fry until it is starting to crisp and the fat has rendered. Remove the bacon from the pan with a slotted spoon and set aside.
3 In the same pan, melt the butter in the remaining bacon fat. Turn up the heat to high and add the prawns. You want to cook these fast.
4 When they have begun to turn opaque, return the bacon to the pan along with the spring onions, salt, pepper and cayenne. Give it a squeeze of lemon juice before serving alongside the polenta.