Ingredients

• 20 king prawns, peeled, with tails intact, and de-veined.

• Marinade

• 4 cloves of garlic, peeled and squeezed through a garlic press or use a good sprinkling of garlic salt

• 1 tbsp. sherry (optional)

• A good sprinkle of freshly ground black pepper

• 2 tsp. chilli oil, including chilli flake solid

• 2 tbsp. sweet chilli sauce (Lingham’s is good)

• 1-2 tbsp. Encona hot chilli sauce (you can use Tabasco instead))

• 1 tsp. salt (adjust to taste)

• 1 tbsp. chopped chives or very finely chopped coriander leaves

• Juice of 1 lemon

• 1 tbsp. olive or sesame oil

Instructions

1. Place all marinade ingredients and prawns in a bowl and mix well. Leave to marinate for 1 hour or longer. You can prepare it in advance and leave it in the fridge, in an airtight container.

2. Large prawns can be threaded onto skewers and cooked on a BBQ , turning over a few times, until all sides are cooked.

3. Stir-fry smaller/peeled prawns in a pan in a little oil, in a wok.

4. Stir frequently, until prawns turn pink on all sides. This takes minutes. Do not overcook, otherwise they will get leathery.

5. Serve on skewers or on a bed of finely shredded lettuce.