(recipe, styling & photography by Elmarie Berry: https://elmarieberry.com/)
¼ cup Rose Cap Classique
2 cloves garlic, finely chopped
Salt and pepper
4 tbsp oil
¼ cup of mint and parsley finely chopped
½ chilli flakes
1kg king prawns, peeled and deveined
zest of 1 lemon
Combine all the ingredients except for the prawns, oil and salt. Place into a Ziplock bag with the prawns. Seal tightly and massage the prawns through the bag. Refrigerate for 1 hour.
Heat a pan until hot, add the oil and fry the prawns, turn carefully after a couple of minutes and cook for a further minute. Cook them for 2-3 minutes.
The key is to make sure the pan is hot enough and not to overcrowd them or they will stew and be tough.
Season and serve with fresh bread.