PRAWNS COOKED IN SALT

This is a simple but nice way to cook prawns, very common in Spain; it doesn’t use any oil and ensures the prawns don’t lose any of their juiciness. It respects the prawn. The end result is not too salty, as the prawns only take in what they need. If you keep some prawns in your freezer, this is a great speedy dish to have up your sleeve.

FOR 4–6

1kg good-quality shell-on raw prawns (20–30)

rock salt, enough to make a ½cm thick bed

Put a thin layer of rock salt into a frying pan or on a griddle, as if you are making a salty bed, then lay the prawns on top.

Put on a medium heat and cook for 1 minute for small prawns or 2–3 minutes for larger prawns. Look at the side of the prawn as it cooks: when the line showing that the colour has changed is halfway up the prawn, it’s time to turn them.

Shake them off in the pan to remove any excess salt, and pile on to a plate.