Slipper Prawns Lazy Mornay

First of all, apologies are in order, especially to Mr. Mornay, or whoever it was who invented Lobster Mornay.

I have to say that they are not a pretty sight.

But, for the price, they're pretty darn good.

So they're not red and shiny with long spikes like their more glamorous lobster cousins.

So they're grey with really flat heads.

So AK said they look like cockroaches in the photos.

SO WHAT.

They have this sweet-yet-salty taste that, if you close your eyes and try hard enough, to make you believe that you're eating lobster - at sixteen bucks a kilo - enough for 2 meals and without that "I wish we could have more" feeling I have whenever I eat lobester (which is like once a decade).

If you're ever so lucky to come across these overlooked babies in the market, and eat with all your other senses besides your sight (hey, foie gras is no looker either, and don't get me started on sea urchin), then read on.

- Cut each prawn in half (belly side up) and pry away the belly shells to reveal the flesh underneath

- No need for salt (they're plenty salty as they are), just s couple of twists of black pepper will do

- Sprinkle with a cheese of your choice - I used mozarella for gooiness and aged cheddar for taste and get a lovely burnished look (parmesan doesn't give that)

- Bake at the hottest temperature (250 degC) for 15-10 mins, cover with foil if the cheese browns too much - though very likely the prawns will be cooked once the cheese is done as well