This is a really simple recipe and a dish we created purely by mistake. Two pans close together and the sage went in the wrong pan. Not wanting to throw the prawns away we sent the dish to the table. The customer, who as it happens always ordered Chilli prawns to start sent his compliments back to the kitchen with an empty bowl saying the sage transformed the dish.

Serves 2 (as a starter or 1 as a main)

Ingredients:

• 10oz. or 300g of 21-25 grade (this refers to size, it tells you how many prawns you will get to 1lb, same principle with most seafood) Peeled and De-veined king prawns
• half a medium sized onion sliced
• 1 red chilli de-seeded and chopped roughly
• 1 chopped clove of garlic
• Approx. six sage leaves chopped finely.

Method:

1. You need two heavy bottomed frying pans or wok’s on a fierce heat. Get the pans really hot and add a little nut oil.
2. Add all the ingredients at the same time to the first pan. Cook for approximately 1 minute turning constantly or until the ferocity of the cooking has halved
3. Next pour the contents into the second pan for a further 2 minutes or until the prawns are nice and pink and cooked through.
4. Season and serve immediately.