Prawns a la Plancha

Remove heads and peel prawns, put in a sieve and wash under cold tap, dry with kitchen paper and put to one side. Top and tail chilli, split lenghtways, remove pips and cut into thin slices. Peel and finely chop garlic. Peel and finely chop the ginger if used. Chop parsley to deliver a couple of handfuls.

Put a little of the olive oil into a thick bottomed saucepan soften the chilli, garlic and ginger for a few minutes. Add the remainder of the 200ml of olive oil, heat until simmer. Take off the heat and allow to infuse for 30 minutes or so.

Put the plancha on to low light. Put the prawns into bowl, add a teaspoonful of smoked paprika and half a teaspoonful of salt and stir until well coated. Spoon over a couple of tablespoonfuls of the infused olive oil and again stir until well coated.

Put the prawns on the plancha and cook for a few minutes each side  Picture   then remove into a hot dish  Picture  . Rewarm the infused oil if necessary. Cut baguette into chunks if used.

Put the prawns on to serving dishes, squeeze over a little lemon juice, spoon over the infused oil until almost covering the prawns. Sprinkle over chopped parsley and serve immediately  Zoom   with chunks of baguette for dunking if used.