HOT SPICY PRAWNS MEET COOL CUCUMBER SALAD

Plump, pink, spicy prawns, soft white noodles and coriander in a lime butter sauce – what’s not to like? My brother-in-law Robbo loves to cook this when he comes to stay. He and my sister Carly love Thai flavours, but as they live partly in Spain they were inspired by the way the Spanish cook buttery, spicy prawns ‘gambas pil-pil’, hence this beautifully decadent combination. Robbo serves the prawns and peppers with crusty bread to soak up the juices, but we add rice noodles for gluten-free family members. Both ways are just as good. Serves 4 360g raw tiger prawns, shelled Juice of 2 limes 300g rice noodles (optional) 100g cucumber (approximately one third of an English cucumber), peeled and cut into ribbons with a peeler or spiraliser 1 red Romano pepper, deseeded and sliced into 1cm-wide strips A handful of coriander leaves, tough stems removed 50g butter 3tbsp olive oil 20g fresh ginger, peeled and finely grated ½-1 red chilli, according to taste, finely chopped 5 fat garlic cloves, finely grated or chopped Salt and freshly ground black pepper 1If there are visible black veins down the back of the prawns, make a shallow cut down their outer curves, using a sharp knife, and hook them out. Discard. If there is nothing visible, leave the prawns intact. Put the prawns in a bowl with the lime juice, season and leave to marinate for 10 minutes. 2If

using, cook the noodles according to the packet instructions. Rinse under cold water, drain thoroughly and put into a bowl. 3Put

the cucumber, pepper and coriander into a bowl. 4Heat

the butter and oil in a pan and add the ginger, chilli and garlic. Cook for a few minutes until fragrant. Add the prawns and cook for three to four minutes until pink. Remove with a slotted spoon and set aside. 5Tip

the noodles into the pan with the buttery sauce and stir to coat. Pour these into the bowl with the cucumber and add the prawns. Use tongs to toss, and serve straight away.