• 24 raw king prawns

• 6 garlic cloves, peeled

• 1/2 teaspoon sea salt

• 1/2 teaspoon whole black peppercorns

• 2 red chilies, deseeded and chopped

• 3 tablespoons olive oil

• 50 g/2 oz butter

• 4 tablespoons lime juice

• 3 tablespoons chopped coriander, to garnish

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Method:

1. Split the prawns carefully down the middle towards the tail end, without completely separating them. They should look rather similar to butterflies.

2. Remove the dark vein running along the back of each prawn. Crush the garlic cloves with the sea salt, peppercorns and the chopped chilies using a pestle and mortar until you have a thick aromatic paste.

3. Coat the prepared prawns with this garlic mixture and place them in a bowl. Scrape out any remaining garlic paste and spread over the prawns.

4. Cover the bowl and leave in a cool place to marinate for at least 1 hour. Heat the olive oil and butter in a large, heavy-based frying pan.

5. Add the prawns and garlic paste and fry over a medium heat for 2-3 minutes until they turn pink. Remove from the pan and keep warm.

6. Add the lime juice to the pan and stir into the pan juices. Boil vigorously for a couple of minutes, then pour over the prawns.

7. Garnish with coriander and serve with lime wedges and avocado slices.