Plancha Prawns with Garlic and Parsley

Remove prawns from refrigeration and bring to room temperature for about 15 minutes. Rinse them under cold water and pat completely dry with paper towels - moisture is the enemy of a good sear.

If you have a plancha griddle, preheat it over high heat for 8-10 minutes until smoking hot. If using a cast-iron skillet or griddle pan, get it extremely hot - this is key to the technique.

Brush or drizzle a thin layer of neutral oil (like grapeseed or light olive oil) on the plancha surface. The surface should shimmer but not smoke excessively - you want high heat without burning.

Season the prawns lightly with just salt on both sides. Don't add the garlic-parsley mixture yet - it goes on after cooking to prevent the garlic from burning on the high-heat surface.

Place the prawns on the scorching hot plancha in a single layer with space between each one. You should hear an immediate, satisfying sizzle. Don't move them - let them develop a golden crust.

Cook for 2 minutes on the first side. The prawns should release easily when ready to flip. If they stick, give them another 30 seconds. The underside should have beautiful caramelization.

Flip each prawn quickly and confidently using tongs or a thin spatula. Cook the second side for another 1-2 minutes until the prawns are just opaque throughout and have a gorgeous coral color.

Remove the prawns from the plancha immediately to prevent overcooking. The high heat of plancha cooking means prawns cook very fast - total time is usually just 3-4 minutes for medium-large prawns.

Transfer the hot prawns to a warm serving dish and immediately spoon the garlic-parsley oil mixture generously over them. The heat of the prawns will gently cook the garlic and release the parsley's aroma.

Toss gently to coat all the prawns in the fragrant herb mixture. Serve immediately while piping hot, with crusty bread to mop up the delicious garlic-parsley oil. Garnish with extra parsley and lemon wedges.