Sluttishly Simple: Hot Prawn Cocktail

My 1964 post-modernist cliff-top home is currently undergoing a loving make-over to perfectly blend my 1960s/1970s vintage retro furniture with lots of bright, white walls, clean lines and 21st century technology. In honour of this conglomeration of eras, I’m attempting to put a modern twist on some of the classic dishes of the 60s and 70s.

First up? The humble prawn cocktail. Away goes the tiny frozen prawns and watery seafood sauce (which, for the uninitiated amongst us, is essentially just a blend of ketchup and mayonnaise), and in come some Eastern influence, spicy flavours and big, juicy FRESH shell-on prawns. Yum!

You’ll need (to feed 4):

• 16 fresh shell-on prawns
• 2 red chilli peppers
• 4 large garlic cloves
• Pinch of cumin seeds
• Salt and pepper
• Sprinkle of ginger powder
• Extra virgin olive oil
• Lettuce to garnish

Make it!

• Heat the oil in a frying pan. Seal the cumin seeds, then add the chopped garlic and chilli peppers (I left the seeds in, but you don’t have to!).
• Add the prawns, salt and pepper and fry together for about 5 minutes, turning the prawns once. Cook until the shells are nicely pink.
• Garnish your dish with the lettuce and serve, leaving in the garlic and chilli for additional colour and flavour.