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Spanish Style - Gambas pil pil prawns with garlic and chillies
from: Karen AnandSpanish Style - Gambas pil pil prawns with garlic and chillies
Ingredients
- kg prawn, peeled and de-veined (you can
also use prawns with their shells and heads on but you must still
de-vein them by cutting the shell along the back) - 6 large cloves of garlic, lightly crushed
- 2 Kashmiri chillies, toasted and roughly crushed
- cup olive oil
- Sea salt
- Dash of white wine or lemon juice
Marinate
the prawns with the chilli, white wine or lemon juice and two
tablespoons of olive oil for at least an hour. Heat the remaining olive
oil in a heavy frying pan and toss in the garlic.
Let the
garlic sizzle and when it turns golden, add the prawns and fry on a
high heat, if the prawns are with shells or on a medium heat, if the
prawns are peeled. Turn once.
If you are using large prawns, cover and cook for a further two minutes. Small to medium prawns need not be covered.
They
will take only three to four minutes to cook. Once they turn pink,
remove immediately and serve hot with crusty white bread.
In Spain, this is often served with small prawns as a first course and cooked in an oven in individual terracotta dishes.
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