Paul Flynn's grilled prawns with smoked paprika butter.



  • 500g potatoes, peeled and halved
  • 150g butter, diced
  • 50 mls milk
  • 50 mls cream
  • Salt and white pepper
  • 6 large prawns shelled
  • Juice of half an orange
  • 1/3 tsp smoked paprika
  • A sprig of Rosemary
  • 2 tbs breadcrumbs (panko if possible)


  1. Boil the potatoes then drain in a colander until they stop steaming.
  2. Put back into the pot and mash thoroughly, the more you work them the lighter they will be.If you have a ricer, that would be perfect.
  3. Add one third of the butter, milk and cream to the mash, then season.
  4. Bring everything together as smoothly as you can then transfer into a piping bag with a medium sized plain nozzle. 
  5. If you don't have a piping bag you can put the potatoes in a small sturdy plastic bag and cut the corner off (no nozzle).It works. 
  6. Pipe the potatoes as neatly as you can around the edge of the scallop shell. 
  7. Place the prawns in the centre of the potatoes on the shells, then put them into the fridge until you're ready to cook them.
  8. To make the sauce bring the orange juice, paprika and rosemary up to a gentle simmer then whisk in the remaining butter.When it’s all incorporated remove the rosemary and leave to one side in a warm place.
  9. When ready to serve, set your grill to high. 
  10. Put the scallop shells on a tray season them and spoon 1 tbs of orange butter over , followed by a sprinkling of breadcrumbs.
  11. Grill the prawns for four minutes then check them, they overcook easily so err on the side of caution. It’s more important to have perfect prawns then golden potatoes.
  12. If they are large prawns they might take a minute more, they should be still soft to the touch and have turned from opaque to white.
  13. Serve immediately.