4 Head on, green king prawns (50g prawns)
2 Cloves of black garlic
1 Teaspoon chopped chives
1 Teaspoon chopped flat leaf parsley
1 Tablespoon olive oil
Sea salt and freshly cracked black pepper to taste
1 Tablespoon lemon juice
1 Teaspoon white wine
Nob of butter
Large crouton and twist of lemon to serve
Shell and de-vein the prawns, leaving the heads and tails on, then season.
Heat the oil and add prawns, cook for 1 minute, then add garlic, cook a little further then add wine and herbs.
Add butter and lemon juice, and then serve on the crouton with twist of lemon.
Delicious French cuisine in a traditional Yorkshire pub