Prawns with Red Pepper Cardamom Jus

Serves 4, take about 45 mins, plus 2 hours infusing time for the oil

This is a classy, zesty, lively dish, the sweet, salty prawns work beautifully with the rich, yet light sauce, and the warm, slightly spicy potatoes

1kg of the best quality fresh, unpeeled, Dublin Bay prawns

16 little new potatoes

enough light young salad leaves to serve 4 people

For the red pepper jus

4 red peppers

1 dsps olive oil

1 glass dry white wine

1 tsp finely grated root ginger

4 cardamom pods, crushed

pinch cayenne pepper

For the garnish

1 tbsp Greek-style yoghurt

2 tsps caviar (optional)

To serve

Curry Oil

Put the oven on at 200C. Halve and deseed the peppers, place on a baking tray and bake for 20 mins, till soft and mushy. Then pick as much of the skin off as you can, and whizz the flesh in the blender with the Nage. Leave in the blender
Meanwhile, peel the prawns, removing the black vein from each tail, and put them back in the fridge. Put the shells and heads in a medium steel baking tray with a little splash of olive or curry oil, and bake in the oven for 8 minutes. They’ll go pink and start to smell lovely
Put the prawn shells and heads in a saucepan with the ginger, cardamom, cayenne and wine. Bring to a boil, bubble for 2 or 3 minutes, then sieve the juice into the blender with the peppers, discarding the heads and shells. Whizz the pepper and wine mix till smooth, then decant back into a small saucepan, and set aside
Steam or boil the potatoes, cut each cooked potato in half, and toss them with the curry oil and a pinch of salt. Check the seasoning and set aside in a warm place
When you’re ready to serve, heat the pepper sauce till just warm. Then fry the prawns in a hot frying pan for about 4 minutes until just done.
Meanwhile, place 2 to 3 tablespoons of sauce, four potatoes and a handful of salad leaves on each plate. Garnish the potatoes with a couple of blobs of yoghurt and, if you fancy, caviar. Then divide the fried prawns between the four plates, and serve