It’s a bit of palaver to peel raw prawns but the debris makes an intensely flavoured quick stock for the freezer. The juicy prawns and their crisp, thin batter are delicious with a creamy dipping sauce. Stir the garlic, lemon and olive oil into the yoghurt, fold in the cucumber and chopped mint. Give a sharp tug to remove prawn heads and tails, curling the shell off the prawn. Quickly make the batter by sifting flour and baking powder into a bowl and beating in the water.

Source: The Times February 28, 2019 17:13 UTC