Golden king prawns with sautéed courgettes

INGREDIENTS FOR 2 PEOPLE
COURGETTES
2 large courgettes
2 garlic cloves
Extra virgin olive oil
Parsley
Salt and pepper
PRAWNS
30 king prawn or prawn tails
1 egg
Italian '00' flour, as needed
Breadcrumbs, as needed
Groundnut oil
Salt
1 lemon
I take courgettes.

Mine were large. I cut into three, remove the 4 outer sides leaving 1 cm flesh with skin, and discard seedy flavourless centres.

I cut batons.

I heat oil with 2 garlic cloves.

I cook courgettes over high heat.

I add salt and pepper.

Once coloured but crisp, I add chopped parsley.

I shell and devein prawns.

I flour them.

I beat an egg with a fork.

I dip floured prawns in egg then breadcrumbs.

Coat thoroughly.

I brown both sides in hot groundnut oil.

When the prawns are cooked and golden, I drain them from the oil, place them on kitchen paper and add salt.

Serve immediately while hot with courgettes, garlic removed, and lemon. Simple and delicious.