PRAWN & ONION PIL PIL

I love this homage to pil pil – a Spanish sauce made from olive oil, garlic and chilli. The crispy but gooey shallots paired with the sweet prawns and smoky oil are a total joy.

Preparation 5 minutes Cooking 10 minutes Serves 2 as a sharing starter/lunch

1 CRUNCHY WHITE BAGUETTE OR ANY KIND OF BREAD 1 SHALLOT OR ANY KIND OF ONION

6 GARLIC CLOVES

20 RAW PRAWNS/SHRIMPS

5G FRESH PARSLEY 200ML OLIVE OIL GENEROUS PINCH OF HOT RED PEPPER FLAKES, FRESH CHILLI OR CHILLI POWDER

1 TSP SMOKED PAPRIKA

1 Preheat the oven to 170°C (150°C fan) gas mark 3, then pop in the baguette to warm.

2 Peel, halve and thinly slice the shallot lengthways. Peel and slice the garlic. De-shell, de-vein and season the prawns/ shrimps. Chop the fresh parsley and set aside.

3 Add the oil to a medium frying pan on a medium heat along with the shallot, chilli and smoked paprika Once sizzling, leave for 2 minutes, then add the garlic and fry for 4 minutes.

4 Add the prawns and fry for a minute. Then turn the prawns over, remove pan from the heat and let them cook in the residual heat for a final minute.

5 Season once more and take the pan to the table or serve in a bowl. Sprinkle parsley over top.

6 Scoop up the prawns and sticky, crispy shallots with plenty of bread.