with chef Nguyễn Văn Tuân from Fortuna Hotel Hanoi

These gorgeous prawns are super-easy to recreate at home, and the beachfront setting is optional!

Ingredients: serves 1

3 raw shell-on king prawns, from sustainable sources

3 cloves of garlic

1 fresh red chilli

A few sprigs of fresh flat-leaf parsley

50ml olive oil, ideally Spanish

½ teaspoon smoked paprika

1 lemon

Chef Tuân

Method:

- Peel the prawns, removing the heads and leaving the tails on. Run the tip of a knife down the backs of the peeled prawns and pull out and discard the dark vein.

- Peel the garlic and finely chop with the chilli (deseed if you like). Pick and finely chop the parsley leaves.

- Drizzle the oil into a shallow heatproof terracotta dish or a small frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, before stirring in the paprika.

- Add the prawns and fry for 2 minutes on each side, or until cooked through, adding most of the parsley when you turn the prawns.

- Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley and a pinch of sea salt.

- Serve sizzling with warm crusty bread, the remaining lemon cut wedges for squeezing over, and a glass of good Spanish wine.

You can enjoy the dish at Fortuna Hotel, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn | fortuna.vn.