Get your ingredients ready for the Jonny Cocktail Masterclass on Friday at 7pm

Get your ingredients ready for Simon’s Salt & Pepper Prawns on The BIG Saturday night in at 7pm


·      16 Large Prawns, Peeled and de-veined
·      2 Large Green and 2 Large Red Chilies, Seeds Removed
·      1 Bulb of Garlic, Peeled and Chopped
·      2 Inches Ginger, Peeled and Diced
·      2 Large Banana Shallots, sliced
·      1 Bunch Spring Onions, sliced
·      Bunch Coriander Chopped
·      20g Sesame Seeds
·      30g Veg Oil


Frying Pan, Scissors, Tweezers, Knife, Teaspoon


  1. Remove the head from the Prawn and then using your scissors carefully trim the legs off, then carefully peel the shell off, use the tweezers to remove the vein from the back (you can also buy prawns ready prepped!)

  2. Lay your chilies flat and slice from top to bottom horizontally use the teaspoon to remove the seeds (Leave some in if you like it spicy) then chop neatly

  3. Use the same spoon to scrape the skin off the ginger and chop roughly into 5mm pieces

  4. Peel the garlic and chop the same size as the ginger

  5. Slice the Spring onions on the angle

  6. Peel and slice the shallots

  7. Chop the coriander roughly

  8. Now, heat the oil in your frying pan, add the shallots Garlic and Ginger and gently cook for 3 minutes before adding the Chilli cook for a further minute before adding the spring onions and then the prawns, cook for 4 minutes.

  9.  Neatly Place on a serving plate and sprinkle with your chopped coriander and sesame.