delicious after a lazy afternoon on the beach with chilled white wine and some good crusty bread to soak up the juices. image: mikkel vang, recipe: christine rudolph, after the break1 red capsicum
3 tbsp extra virgin olive oil
6 whole garlic cloves
pinch dried chili flakes
1 tbsp smoked paprika
500 g small green prawns, peeled, remove intestinal tract
take the red capsicum and cook over a naked flame or in a very hot oven, char the outside until the skin is burnt, place into a plastic bag and rest for 20 minutes.
then under cold running water remove the outer skin and seeds, tear into long strips and put aside.
place two tablespoons of olive oil into a shallow pan, once hot add the whole garlic cloves and fry for 3 minutes, remove and set aside.
add the other tablespoon of olive oil and the chili flakes together with the paprika.
cook for 2 minutes on a low flame.
drop in the prawns and fry for 3 to 4 minutes or until cooked, then stir in the roast capsicum strips and garlic, add a pinch of salt and serve piping hot.