Hot Spiced Prawns

1kg shelled raw tiger prawns
3 tablespoons olive oil
3 spring onions cut into 3 and sliced into strips
2 fat cloves of garlic peeled and sliced thinly
1cm ginger peeled, sliced thinly and cut into strips
75ml Tio Pepe sherry
Maldon salt to taste

Warm the oil in a large wide saucepan, and throw in the spring onions, garlic and ginger.

Stir everything around vigorously until the onions begin to wilt, and then toss in the prawns stirring again.

Cover the pan and let everything cook for about five minutes and then remove the lid and pour in the sherry.

Stir again and then cover the pan until the prawns are cooked through and no longer glassy in the middle.

Taste to test and add a sprinkling of salt if you need it.

Pour into a large shallow bowl making sure you don't lose all the bits of onion, garlic and ginger and take immediately to the table.