Prawns

Prawns

Gambas al ajillo

By
From
Smith & Daughters
Serves
4-6
Photographer
Bonnie Savage

These garlic prawns were such a hit at the restaurant, our customers protested when they came off the menu for a season. They’re so sincerely like prawns that it fools even the most meaty of meat eaters. In truth, we were hesitant to include this recipe as it calls for a mock meat product. We wanted this book to include mostly items you could typically find at your local supermarket, even if you live in the country. But if you’re in a place lucky enough to have an Asian supermarket with a faux meat section, or a vegan convenience store, or even have the option of ordering vegan prawns online – do it!

The magic of this recipe is the delicious sauce. The yummy oil is one of the best parts of this dish: garlic, chilli, oil, lemon, yes!

Ingredients

Quantity Ingredient
125ml extra-virgin olive oil
1kg vegan prawns, defrosted if frozen
35g crushed garlic
2 teaspoons smoked paprika
3 bird’s eye chillies, thinly sliced, (seeds removed for a milder taste)
2 lemons, zested and juiced
1/2 bunch flat-leaf parsley, roughly chopped
toasted bread, to serve

Method

  1. Heat the oil in a large frying pan over high heat and add the prawns. Cook for a few minutes until the prawns are heated through.
  2. Add the garlic, smoked paprika, chilli and lemon zest and toss through to combine. Cook for a further 1 minute. Add the lemon juice and chopped parsley and toss again. Don’t worry if the prawns catch on fire a little bit – it just means you’ve gone up a level in cheffing!
  3. Season to taste and serve with loads of toasted bread to soak up all that delicious oil.
Tags:
Vegan
Plant-based
Vegetarian
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