KING PRAWNS IN OLOROSO AND NDUJA

Like many pleasurable things in life, if it’s not messy you’re not doing it right. This certainly applies to me when I eat seafood abroad, as I love the way it’s presented in the most unclinical form, forcing you to get your fingers sticky. A local heatwave combined with missing foreign climes made me crave food reminiscent of holidays, like the smell you get passing by Fishers at The Shore. Here are a couple of recipes to be served with a bib and finger bowl. Both serve two.

• 8 large raw prawns, shells on, remove the heads if you must

• 5 tbs Oloroso sherry

• 4 tbs Nduja (the paste version from a jar)

• Chopped parsley

Place the prawns and sherry into a pan and simmer for three minutes or until the prawns have turned pink and opaque. Remove the prawns and add the nduja to the sherry, stir and reduce until the liquid is syrupy in consistency. Toss the prawns in the sauce, garnish with parsley and serve with a crisp salad.