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Tiger prawns with chilli and coriander
Ingredients
600g (1lb 5oz) raw king prawns, peeled and tails left on
4 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
2tbsp fino or dry sherry
5tbsp extra virgin olive oil
4tbsp chopped fresh coriander
Crusty bread, to serve
This classic dish can be found in tapas bars across Spain. It’s really easy to prepare and makes a great summer starter
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Method
Preheat the oven to 220ºC/ 200ºC fan/Gas 7. Mix together the prawns, garlic, chilli, sherry and olive oil in a mixing bowl.
Divide the mixture among 4 small, shallow ovenproof dishes.
Cook in the preheated oven for 6-8 minutes or until the prawns are pink and sizzling. Season with sea salt and sprinkle over the coriander. Serve with crusty bread.
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