Dhruv Baker's prawns and samphire recipe - Waitrose

Samphire is an absolutely fantastic ingredient. It's got that wonderful flavour of the sea, that natural saltiness, which means it lends itself very well to cooking with fish dishes.

"So what I'm going to do today is a prawn dish. That natural sweetness of the prawns is going to work wonderfully with the samphire. So just to start off with I'm just going to show you how to prepare the prawns. I have had the heads taken off. Now what I'm going to do is just peel that body off and leave the tail on. I think aesthetically it's going to look really special but I love the tails myself actually.

Then what you do is just with a very sharp knife, just run it down the length of the prawn and just take out that small vein and that can be slightly bitter sometimes, so it's going to make the dish that much better by taking it out. I'm just going to give my hands a wash because I've touched the raw prawns.

So now we're going to dust the prawns very lightly in some cornflour and that's going to mean that they've got a lovely, crispy finish when we deep-fry them. So straight into the cornflour, and we've got a pan here so just going to deep fry them in now. If you are deep frying, please be careful that you never fill the pan more than about a third full because the oil can overflow so keep it down to no more than a third. Just coat those in the cornflour, dust off some of the excess and then straight into the pan.

Now prawns cook incredibly quickly, no more than about 30 seconds. You can see already that they have been there no more than a couple of seconds and they have already gone that lovely, lovely orange colour.

Now we don't need to cook them all the way through because they are going to cook a second time in the dressing, which is made from some of the ingredients here. So I'll just pop those tongs down.

Now, just going to drain off some of that excess oil on the paper. Great. So now our prawns have pretty much cooked and now all I'm going to do is start making the dressing for those prawns.

So to start off with a little bit of butter, straight in, and once that butter is melted it'll start foaming up so it's ready to take on the other ingredients. So to that I'm going to add a little pinch of chilli powder again to taste -- I like it quite hot -- some garlic, and some salt and some sugar. They've got those lovely flavours that balance each other out, the heat, the saltiness, the sweetness.

Finally, a little squeeze of lemon but we're going to add that once the prawns have gone back in. So you can smell that garlic beginning to cook through. Don't overdo it because the garlic can get a little bit bitter, and then straight back in with the prawns. So just give those a little stir, a little shake and into that, as I said, goes a little squeeze of lemon and that's it. I mean it takes absolutely no time at all and the prawns are now ready.

I'm just going to pop them on a plate and then using all of those lovely cooking juices that came from the prawns, and you've got the heat from the chilli, we're just going to add the samphire to that. It cooks so quickly; you'll see it takes 2 minutes at the most. So straight in with the samphire, and you can see it's starting to wilt now.

One of the other names for this is sea asparagus and the reason being is that you can see these little spears look like tiny asparagus spears. This lovely, green, succulent veg that we've got here.

So you can see after a couple of minutes you can see that that samphire is already cooked, so I'm now going to put it straight onto our plate and then layer those lovely prawns just on top of that. Straight over, and to finish, just a couple of slices of lemon.

There you go -- a beautiful summery dish using that fantastic samphire and those lovely sweet prawns"