This cheesy, chilli gratin, made with Gouda cheese, makes a perfect spicy starter. The delicate spice of the chilli flakes combined with the cheese tastes delicious with the prawns.
Preparation time: 10 minutes
Cooking time: 10 minutes
250 g (9 oz) raw King or Tiger prawns, shelled
Juice 1 lime
15 ml (1 tbsp) oil
1 red onion, sliced
1 clove garlic, crushed
125 g (4 oz) Gouda, grated
Few drops of Tabasco sauce
300 ml (½ pt) crème fraîche
Sprinkle of chilli flakes
1. Remove the black thread from the prawns, then place in a bowl and pour over the lime juice.
2. Heat the oil in a frying pan and cook the onion and garlic over a moderate heat for 3-4 minutes, until softened.
3. Drain the lime juice from the prawns and divide the prawns between 4 small gratin dishes. Season well. In a bowl, mix together the grated Gouda, chilli flakes, tabasco and crème fraîche, then spoon this mixture over the prawns.
4. Place the dishes on a baking tray and cook under a preheated moderate-heat grill for 5-6 minutes until golden and bubbling and the prawns are cooked through and have turned pink.