½ teaspoon olive oil
7.5 g (¼ oz) unsalted butter
25 g (1 oz) pancetta or smoked bacon, finely chopped
250 g (8 oz) raw peeled tiger prawns
grated rind and juice of ½ lemon
1 small bunch of watercress
Heat the oil and butter in a large frying pan, add the pancetta or smoked bacon and fry for 3–4 minutes until crisp.
Add the prawns and fry for 1 minute on each side or until they turn pink. Sprinkle over the lemon rind and juice and fry for a further 1 minute, then add the watercress and combine well. Serve hot.
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