I buy shelled prawns that have been deveined but leave the tails on. If not then you need to carefully peel the shell away and using a sharp knife open the back of the prawns and gently remove the dark vein.
Finely slice the chilli and the garlic (deseed the chilli for less heat).
Remove the parsley leaves from the stems and finely chop. Keep the stems for other recipes.
Add the oil to medium frying pan and place over a medium high heat. Add the garlic and chilli and fry for about 30 seconds. This will cook the garlic and flavour the oil for the prawns.
Add the paprika to the pan and stir in the garlic and chillies.
Pour hot water into the serving dish of place in the oven on the lowest temp.
Add the prawns and fry for 4 – 5 minutes turning over halfway through. Add 75& of the chopped parsley when you have turned the prawns over.
When cooked through, squeeze half of the lemon (catching the pips) and immediately remove from the heat.
Add a small pinch of salt and give it a quick gentle stir to combine. Transfer the prawns to the pr warmed serving dish and sprinkle the 25% of the parsley over.