There are two types of people in this world: those who eat crustaceans, and those who don’t. I consider myself chief of the crustacean-eating clan. Prawns are a messy affair – that’s the way they’re supposed to be.You need to roll up your sleeves and really get into it, whether you like to shell your prawns or eat them heads ‘n all. This recipe really works well for smaller prawns, so look out for the frozen prawn specials and give it a go. I make a marinade of olive oil, lemon juice, garlic, ginger, chili and parsley, then toss the prawns to coat them well.
I then roast them in the oven over high heat for about 20-25 minutes, until they get a slightly toasted colour and release all of their delicious juices.The sauce needs to be mopped up with crusty bread, so be sure to serve some on the side. A glass of chilled dry white wine like Chenin Blanc will complete the picture. Adjust the amount of chilies according to your tolerance for heat!