Newspaper on the table, prawns in the middle, no cutlery. The boil is where the corn and potatoes get seasoned, the finishing butter is where the damage happens. Extra Hot brings black cardamom and star anise, which is exactly what a pot of shellfish wants, and then it brings the heat.
40 mins. Serves 4.
Ingredients
- 1.2kg Raw prawns, shell on
- 600g Chat potatoes
- 3 Corn cobs, halved
- 3 dessertspoons Plateit Extra Hot Chilli Crunch
- 120g Butter
- 4 cloves Garlic, crushed
- 3 Bay leaves
- 2 Lemons, halved
- 60g Salt
Method
- Big pot, 4 litres water, the salt, bay leaves and one lemon squeezed in and dropped. Bring to a hard boil.
- Potatoes in for 12 mins. Corn in for the last 6.
- Prawns in. Two to three mins, until they turn and curl. Kill the heat immediately. Drain the lot.
- Melt the butter with the garlic in a small pan. Off the heat, stir through 3 dessertspoons of Plateit Extra Hot Chilli Crunch.
- Tip everything onto a tray, pour the butter over, toss with your hands. Remaining lemon squeezed across. Serve with bread and a lot of napkins.
Do this: Peel the prawns at the table, not before. The shells hold the butter and that is half the point.
