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.
Ingredients
500g raw tiger prawns, shell ongood 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)
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