Quick King Prawns with Chilli, Lemon & Ginger

First, prepare your prawns by ‘butterflying’ them; take a sharp knife and make an incision down the back of each prawn, from just below where the head would have been to just above where the tail would start (be careful not to cut right through the prawn). If there is any vein left inside, remove it, then press the prawn out gently to flatten it into a ‘butterfly’ shape. Season the prawns lightly with salt and set aside. Next, put the oil in a large frying pan over a medium-low heat and add the ginger, garlic and chilli. Cook, stirring, for about a minute, so the garlic is just taking on some colour, then add the prawns and increase the heat to high. Cook for a further minute, keeping the prawns moving around the pan and turning them regularly, then pour the lemon juice into the pan. Toss the prawns in the lemon juice and continue cooking until the prawns are opaque (about a minute). Transfer the prawns to dinner plates, together with any pan juices, and scatter over the chopped parsley and lemon zest before serving with some crusty bread for juice-mopping.