This is a simple recipe which takes advantage of our divine Cypriot Pyramid Salt, in this case the chilli blend.. This salt will keep its colour and texture when cooked, giving a lovely salty crunch to the finished dish. It is best to use shell-on prawns to give you that full sticy finger experience, but by all means use unshelled if you like – if you do, the dish makes a great sauce for pasta. Shell on, it goes very well with some fried rice or noodles on the side, or just as a fun everyone-dive-in starter.

01.

Ingredients

500g raw tiger prawns, shell on
good slug of olive oil
2 cloves garlic, finely chopped
4 red chillies, finely sliced
2tsp chilli pyramid salt
1tsp lemon pepper
handful of chopped fresh flat leaf parsley (or coriander, if you fancy an Asian twist)

02.

Method

  • Heat the olive oil in a wok or deep frying pan, then add the garlic and chillies, stir frying for a minute or so before adding the prawns.
  • Keep on stir frying, and when the prawns start to turn pink, add the pyramid salt and the lemon pepper.
  • Finally, add the parsley/coriander, and stir fry for another minute or so. Serve the prawns immediately, with a finger bowl on the table to help with the mess as the prawns get instantly devoured! Yes, it’s as simple as that.