Gambas al Ajillo

by Xinyu on 15th Nov, 2012

Posted by
Xinyu
Date:
15/11/2012
Tags:
spanish garlic prawns tapas

Gambas al Ajillo is a tapa that we always end up ordering whenever we eat Spanish. It means "prawns with garlic", and that is literally what it is. Simple and easy to make, but such a perfect combination of flavours.
Garlic is a primary component of this dish, so make sure you add a lot of it; I don't think you can ever add too much garlic.

Gambas al Ajillo

Ingredients:
fresh tiger prawns , garlic , butter , olive oil , paprika , red pepper flakes , lemon , salt , pepper
fresh tiger prawns
['tiger prawns']
garlic
['garlic']
butter
['butter']
olive oil
['olive oil']
paprika
['paprika']
red pepper flakes
['red pepper flakes']
lemon
['lemon']
salt
['salt']
pepper
['pepper']
Recipe:

Peel and devein prawns, leaving the tail on. Mince the garlic, and coarsely chop the coriander leaves.

In a saute pan or wok, heat up the olive oil, then add a generous slab of butter. Once the butter melts, add the garlic and fry till fragrant.

Add the prawns to the pan and quickly fry at high heat, continually stirring to make sure the prawns cook evenly. Once they all just turn pink, remove from the pan and add into a mixing bowl.

Season with salt, pepper, paprika, red pepper flakes, and a squeeze of lemon juice. Some lemon zest is nice too. Mix well, then serve immediately.

Teriyaki Pork Ribs Babi Pongteh Ang Moh-Style

Comments

Search