For Lillibet: La Conza ( concha).

Serves 4.

5 tblsps olive oil
1 clove garlic
I small onion, chopped
1 bunch flat leaf parsley, chopped
1/2 tsp chilli powder
500g uncooked peeled prawns, deveined
50 mls dry white wine

For la conza:

2tblsps olive oil
100 gms chopped almonds
100 gms white breadrumbs ( bought ones are fine)
1 heaped tblsp grated parmesan cheese
pinch of chopped flat leafed parsley

Heat the oil in a pan, add onion, garlic and parsley.Cook for a few mins, stirring, then add chilli powder and prawns.Cook, stirring for a few more mins.
Drizzle in wine and cook for 5 mins, until more or less evaporated.Remove from heat and season.

To make la conza:
heat the oil in a frying pan.Add all the la conza ingredients, season and cook, stirring to prevent burning.
It will be ready when it's golden brown.
Put a little la conza on the prawns when serving, and the rest in a ramekin dish, to add as guests like.

It looks a bit of a fag, but well worth doing...it's our favourite starter.
La Conza means poor man's cheese.They used the breadcrumbs as a cheap alternative to cheese as it was cheaper...peasant food then!!

Thanks Kate - sounds fab. Looking forward to trying it out.