Preparation

Start by shelling and gutting the prawns, leaving the heads and tails on. Add olive oil to the cataplana and sweat the garlic until golden. Add the prawns, allow to cook for 30 seconds and then add the rest of the solid ingredients. Close the cataplana and cook for 2 minutes over a high heat.

Splash with white wine and add the coriander.

Close the cataplana and cook for a further 30 seconds.

With the heat turned off, add the lemon juice. Close and turn the cataplana so that the flavours blend together, and it is ready to serve.