PREPARATION IN ADVANCE

1. Ignite the charcoal in the Big Green Egg and heat, with the grid, to a temperature of 220°C. Meanwhile, bring a pan of water to the boil and prepare a bowl of ice water. Cut a cross shape on the bottom side of the tomatoes using a sharp knife.
2. Submerge a tomato in the boiling water for about 15 seconds, and then plunge it in the ice water to cool. Do the same with the second tomato. Remove the skins, halve the tomatoes and scoop out the seeds. Cut the flesh into small cubes.
3. Peel the prawns, but leave the tails on. Remove the intestinal tracts. Peel and chop the shallot and the garlic. Remove the parsley leaves from the stalks and chop fine. Cut half of the lemon into 4 wedges and squeeze the juice from the other half.

PREPARATION

1. Heat half of the olive oil in the Cast Iron Skillet. Add the shallot, garlic and prawns. Close the lid of the EGG and fry the prawns for about 5 minutes until almost cooked; stir the prawns occasionally.
2. Mix the diced tomatoes, the smoked paprika and the sambal into the prawns and add lemon juice to taste. Fry for 1 minute and deglaze with the sherry.
3. Remove the skillet from the EGG and scoop the prawns in 4 dishes or in 1 larger bowl. Sprinkle with salt and pepper to taste, drizzle with the rest of the olive oil and sprinkle with the parsley. Serve with the lemon wedges.

TIP

Busy preparing these fried spicy prawns? Smoke some extra tomatoes for a Bloody Mary with oyster tartare.  This way you can easily and quickly serve a delicious, accompanying cocktail with your party snack.