Coriander, garlic and chilli prawns

Peel and chop 8 cloves of garlic into chunks. Wash and roughly chop a bunch of coriander, including the tender stalks holding the leaves. Slice 3 or 4 red chillies.

In a pot, deep fryer or wok, bring a litre of extra virgin olive oil (or other frying oil) to 180C, making sure the pot is large enough to allow for the vigorous bubbling once the prawns are added. Place 300g of small school prawns in a bag with 50g of plain flour and shake well until all the prawns have been coated. Shake excess flour off the prawns and carefully place them in the hot oil for 2 minutes. Remove and place on absorbent paper.

When the oil has returned to temperature, add the garlic, coriander and chilli as well as the prawns again.

Fry for 15 seconds and remove to more absorbent paper.

Season well with salt and serve with wedges of lemon or garlic mayonnaise.