Garlic Prawns with Courgette Noodles

Method

Spiralise the courgettes or peel them into ribbons — thickness matters here. Ribbon them thicker than thread or they'll collapse into slime; aim for roughly 3 mm wide. Lay them on kitchen paper immediately; courgette is 95% water and will leach it everywhere if you don't. This isn't vanity — wet noodles steam instead of staying taut, and a soggy base will sabotage the whole plate.

Pat the prawns dry with paper towel. Moisture on the surface prevents searing and traps steam. Heat the oil in a wide, heavy-bottomed pan — stainless or cast iron, not non-stick — over a high flame until it shimmers and just begins to smoke. The pan needs genuine heat; this is the only way to build the browning that gives the prawns flavour. Lay them flat and don't touch them. Ninety seconds each side is the target, but watch the colour — the moment they've turned opaque right through to the centre and the shell surface darkens to bronze-pink, they're done. Overcooked prawns seize and become chalky. Transfer to a plate.

Without washing the pan, scatter the sliced garlic directly into the residual oil and heat. You'll smell the volatiles release within 15 seconds; this is the signal that the garlic's raw edge has softened and its sweet notes are emerging. Add the chilli flakes — they bloom instantly in hot oil, releasing their capsaicinoids — and immediately throw in the tomato halves. They need roughly 1 minute, just until the cut faces soften and begin to collapse. The goal is for them to release their juice into the oil, creating a light sauce base, not to stew them into submission.

Now add the courgette noodles and toss hard for 90 seconds. They'll absorb the heat and the seasoned oil. They should warm through but retain a slight firmness — this is called al dente in pasta work and it applies here too. If they're limp, you've either oversized them or left them sitting on paper too long. Return the prawns to the pan, squeeze the lemon juice over everything, tear the basil in by hand (cutting it bruises the leaves and turns them black), and season with salt and pepper. Serve immediately to a warm plate.