2 tablespoons Beerenberg Chilli Sauce
zest of 1 lemon
small handful dill, chopped
30-40 banana or tiger prawns, raw and peeled, tails on
Beerenberg Tartare Sauce, to serve
In a large bowl, mix together the Beerenberg Chilli Sauce, lemon zest, dill and a pinch of salt. Add the prawns and toss to combine. Leave to marinate for at least 30 minutes, preferably overnight.
Heat a large frypan on medium heat. Once hot, add about 10 prawns. Cook for 1 minute on each side, or until just cooked through. Repeat the cooking process until all prawns are cooked. Place on a serving platter and serve with Beerenberg Tartare Sauce.