Marinated Monster Prawns with Pil-Pil Sauce

SERVES 2

8 giant black tiger prawns, or any large prawns you can find, the bigger the better

2tbsp extra virgin olive oil 1 garlic clove, minced or grated 1tbsp chopped dill 1tsp dried chilli flakes Salt and pepper

FOR THE PIL-PIL SAUCE 100ml olive oil 3 garlic cloves, thinly sliced Half a tsp salt 1tsp cumin seeds, lightly toasted 1tsp ground coriander Pinch of cayenne

8-10 cherry tomatoes, quartered and deseeded

3tbsp Confit Chilli Salsa (see below) FOR THE CONFIT CHILLI SALSA (MAKES 150g)

12 red chillis, stems trimmed and discarded 4 sprigs of thyme 5 large garlic cloves 2 bay leaves Olive oil, to cover TO SERVE

2 tbsp lemon juice 2 basil leaves, finely sliced 2 slices of sourdough or ciabatta, lightly grilled on both sides (optional)

● Make the confit chilli salsa. Preheat the oven to 150°C/gas mark 2. Place the chillis in a deep baking dish, along with the herbs, garlic and bay leaves and add oil to cover. Tightly cover with foil and roast for 45 minutes to an hour, until the chillis have softened but not dried out. Remove and allow to cool. Then remove the chillis and chop finely, store in a kilner jar in oil for up to a week in the fridge. for two to three minutes, until softened and translucent but not coloured.

● Remove the garlic from the oil with a slotted spoon (be sure to take out all of it and don’t leave any stragglers behind) and transfer to a mortar and pestle, leaving the cooking oil in the pan. Add the salt, cumin seeds, ground coriander and cayenne to the garlic and work the mix until it forms a paste.

● Return the pan and oil to the stovetop and warm over medium heat. Add the confit chilli salsa, cherry tomatoes and garlic mix, and cook for few minutes to heat through. Turn the heat down as low as it can go and let the sauce gently bubble away and intensify in flavour while you finish the prawns.

● Set a barbecue up for direct grilling ensuring that you are cooking on hot embers. Set the prawns on the grill rack directly over the burning coals, turning once or twice to colour both sides well, until the prawns are cooked all the way through, about two to three minutes on each side depending on the strength of your fire. Alternatively, heat a cast-iron pan over high heat until smoking hot and grill the prawns until done.