Ingredients 

For the Gremolata

• ½ bunch flat leaf parsley, very finely chopped
• 1 garlic clove, finely minced
• Zest of ½ lemon
• 1 tsp lemon juice
• ¼ cup olive oil
• Pinch of Maldon Sea Salt Flakes

For the prawn broth

• 30 prawn heads (you can use standard sized prawn heads)
• 2 tbsp olive oil
• 1 centimetre piece of ginger, finely chopped
• 2 cloves garlic, finely chopped
• 2 chillies, seeds removed and finely chopped
• 1 litre boiling water
• ½ tsp salt

For the prawns

• 12 large green prawns
• 3 red onions, peeled and sliced into ½ centimetre rounds

Method

1. Make the gremolata by placing parsley, garlic, and lemon zest and juice in a bowl. Add olive oil and stir to combine. Set aside.
2. Make the prawn broth by heating oil in a large frying pan over medium-high heat. Add ginger, garlic and chilli and cook for 2 minutes.
3. Add prawn heads and toss well to mix with other ingredients. Cook for 2 minutes, then add boiling water and salt. Reduce heat to low and let simmer for 10 minutes.
4. Remove prawn heads and discard. Leave broth to simmer for a further 2 minutes, then remove from heat and pass through a fine sieve, discarding any solids. Place broth in a clean saucepan and keep warm over a very low heat while you cook the prawns.
5. Prepare prawns by peeling, deveining and removing the heads, leaving the tail intact. Heat a grill pan over high heat and add olive oil. Add onions and cook for 2 minutes per side or until softened but still holding their shape. Remove from heat and set aside to keep warm. Add prawns to pan and cook for 2 minutes per side.
6. To assemble dish, spoon some broth into the bottom of bowls, add onion slices and prawns and top with gremolata. Serve immediately.