Tom Kerridge's Garlic and Chive Prawns

Garlic with prawns is a classic combo. The twist here is the addition of the chives that bring the zing and freshness of onion whilst adding extra colour.

📝 Ingredients

• 18 large uncooked tiger prawns, peeled and deveined with tails left on
• 2 tbsp mild olive oil
• 80 g butter
• 2 cloves garlic, finely chopped
• 1-2 tbsp fresh chives, finely chopped
• Salt and freshly ground black pepper

👨‍🍳 Instructions

1. 1Place the prawns into a large bowl, pour over the oil and season well with salt and pepper.
2. 2Heat the butter in a sauté pan and when it melts, add the garlic and cook for 2 minutes. Season with salt and pepper and remove from heat.
3. 3Place a griddle pan onto a high heat. When the pan is smoking hot, lay the prawns into the pan in a single layer and cook for around 30 seconds on each side or until the prawns turn pink and are lightly charred. Remove the prawns from the pan and place on a tray. Repeat with the remaining prawns.
4. 4When you are ready to serve, place the garlic butter back onto a medium high heat and toss the prawns in the butter to warm through. Sprinkle in the chives, toss again and then serve.