Ingredients
500 g cooked prawns, in shells (shrimp)
2 -3 garlic cloves, peeled
1 red chili
4 tablespoons mayonnaise
lemon wedge, to serve
Guinness stout or ale, of your choice
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Savory pie mastery — British meat pies, hot water crust, decoration
Both volumes — whole animal philosophy, bone marrow, tripe, tongue
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Savory pie mastery — British meat pies, hot water crust, decoration
Both volumes — whole animal philosophy, bone marrow, tripe, tongue
Whole-animal cooking manifesto — bone marrow, tripe, trotters
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Divide the prawns between two glasses or pint mugs. Finely mince the garlic cloves. Halve and seed the chilli, then finely chop the chilli flesh. Mix the mayonnaise with the garlic and chilli, and divide between two small dishes. Serve the prawns with the garlic/chilli mayonnaise and lemon wedges for squeezing over the prawns, and a pint of Guinness or your favourite real ale. NB: The garlic & chilli mayonnaise also goes brilliantly with any grilled or barbecued fish or seafood. Try it with salmon steaks wrapped in vine leaves or uncooked prawns threaded onto skewers, cooked on the barbecue.