For us, fresh whole prawns are best eaten in one of two (and polar opposite!) ways: simply blanched so you can enjoy their natural sweetness, or intoxicated with flavour.

From the Banquet chapter of our first cookbook, this recipe is a fantastic example of the latter with its garlic overload and char-kissed shells.

You could also do this with peeled prawns, but we think it’s more of a fun challenge to unpeel them with just chopsticks and teeth. Remember to, umm, suck off all the garlicky crust first!