Almond-crusted prawns (gluten-free)

Clean the prawns by removing the head, shell and vein, leaving the tail intact.

Beat the eggs with a pinch of salt and pepper in a bowl.

Mix the almond flakes with the cornmeal on a plate.

Dip the prawns in the egg, then in the almond and cornmeal mixture, repeating for a double coating.

For a baked version, place the prawns on a baking tray lined with parchment paper, drizzle with a little extra virgin olive oil and bake at 200°C for 10–15 minutes.

For a fried version, deep-fry the prawns in plenty of hot vegetable oil for a couple of minutes.

Drain the prawns on paper towels to remove excess oil.

Serve the prawns with the accompanying sauce and enjoy.