A few hot prawns

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Two posts in as many days. Perhaps I’m back. Perhaps it’s the fact that I just made a commitment to update this blog more than once a quarter. Or perhaps I’ve finally managed to cook a few new things for a change. Whatever the reason, you’re a lucky reader because this one is a classic and definitely worth the almost zero effort to prepare…

Fried prawns with chilli, garlic and tomatoes

Buy the best quality prawns you can and wash them. Chop a few cloves of garlic, a red chilli and a halve a large handful of cherry tomatoes. Heat a wok as high as you can and pour in a few glugs of good oil. Drop in the prawns and fry them for a minute. Add the garlic, chilli and tomatoes and continue for another couple of minutes. Finally, add a decent splash of vermouth and plenty of salt and pepper and let it bubble away for just a couple more minutes. Finish with a handful of chopped parsley and serve with a crusty baguette and a bottle of Cassis blanc. Your guests will not know what to do with themselves.

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