Chilli and garlic prawns

Chilli and garlic prawns

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

These Spanish-style prawns, gambas, are full of flavour. Serve them with lots of crusty bread.

Ingredients

Method

  1. Peel 1 kg raw prawns, leaving the tips of the tails, or use cooked prawns (thawed if frozen). Finely chop 3 garlic cloves and a large handful of fresh flat-leaf parsley.
  2. Gently heat 2-3 tablespoons of olive oil in a large frying pan. Put the chopped garlic and ½-1 tablespoon chilli flakes in the pan. Stir and add the prawns, then stir-fry for a few minutes, or until the prawns turn pink and are cooked through (or quickly stir-fry if using cooked prawns). Season to taste with a little sea salt, and scatter plenty of parsley on top. Stir to coat the prawns, and then tip them into a dish and serve at once.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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