1. Cook red capsicum over a naked flame or under a hot grill until skin blisters and blackens. Place capsicum into a plastic bag to rest for 20 minutes. Run under cold water and peel off outer skin, tear capsicum open and remove seeds. Tear the flesh into long strips and set aside.

2. Peel and devein prawns, leaving tail intact. Heat 2 tbsp of the olive oil in a shallow pan over a medium-high heat. Add garlic cloves and fry for 3 minutes. Remove and set aside.

3. Reduce temperature to low and add the remaining oil to the same pan. Add chilli flakes and paprika and cook for 1 minute. Increase heat to medium and add prawns. Fry for 4-5 minutes or until cooked. Stir in roast capsicum slices and garlic. Season with salt and serve immediately.