Method

Add the butter to a large pan on low heat, and as it melts add the garlic and simmer for a minute. Add the prawns and turn up the heat to medium-high to cook them for 3-4 minutes each side, until they’re a lovely coral-pink colour and the flesh is firm but tender and white. Gently fry the chilli and paprika in olive oil in a separate saucepan for 2-3 minutes, then remove from the heat. Divide the cooked prawns equally into four bowls and serve hot, with a dollop of mayonnaise drizzled with the cooked chilli oil and a squeeze of lemon juice. Serve with fresh baguette to mop up the flavours.

Recipe by Hannah Lewry, courtesy of iMagazine. Download the iPhone app.