Beer Steamed Prawns
1kg large prawns, split from the back and eviscerated, heads on
A splash olive oil
3 cloves garlic thinly sliced
1 small fennel bulb thinly sliced
1 shallot thinly sliced
2 tablespoons of fennel leaves
1 Tablespoon chopped Parsley
Lashings of Banhoek Chilli Oil
Heat a large pan with a lid with the splash of olive oil.
Place the prawns in the pan, shell side down and cook over moderate heat for a minute – this will lightly “toast” the shells and release a wonderful roast shellfish aroma. Careful not to burn the shells.
Add the aromatics – garlic, fennel, shallot, parsley, beer and cover the pan immediately to steam the prawns for a minute.
Finish with Lashings of Banhoek Chilli Oil, juice of a lemon and seasoning. Serve immediately.