Cos lettuce hearts with lots of crisp fried garlic is a classic Spanish tapas. I liked the idea of it with prawns so here is my version.
Ingredients
| 2 | Baby cos lettuce, any coarse or damaged outer leaves removed, lettuces quartered lengthways (Main) |
| 12 large | Prawns, heads and tails left on, bodies peeled (Main) |
| 4 large | Garlic cloves, finely chopped |
| 4 Tbsp | Extra virgin olive oil |
| 1 | Lemon, juice and zest only |
Directions
- Put the lettuce quarters on a serving plate, side by side.
- Place the prawns, garlic and 2 tablespoons of oil in a bowl. Mix well, but don't break the prawns.
- Heat a frying pan over moderate heat and add the prawn mixture. Spread the prawns out and pan-fry until just cooked through and the garlic is browned. Season with a little salt
- Place the prawn, oil and garlic on top of the lettuce. Sprinkle the lemon juice and zest on top and serve.