1 Place your Whatever Pan over medium heat. Dry-fry the whole chillies and unpeeled garlic cloves for about 5 minutes, turning occasionally until the skins are darkened and blistered.

2 Remove from the pan. Once cool enough to handle, peel the garlic and deseed the chillies.

3 In a blender, combine the charred chillies, peeled garlic, tomato purée, chilli flakes, red wine vinegar, paprika, and olive oil.

4 Add 3 tbsp of water and a pinch of salt. Blend until you achieve a smooth, vibrant paste.

5 Using a sharp Chopaholic Knife, cut a shallow slit down the back of each prawn to de-vein.

6 Toss the prawns in half of the chilli marinade. Thread them onto skewers to ensure even cooking and easy flipping.

7 Wipe your Whatever Pan and return to a medium-high heat. Grill the skewers for about 5 minutes per side.

8 You’ll know they are ready when the shells turn a deep, opaque pink and distinct grill lines appear.

9 Squeeze fresh lemon wedges over the hot prawns to brighten the flavors.

10 Serve immediately with the remaining marinade on the side for dipping. Enjoy!