Gambas al Ajillo
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.
- fresh tiger prawns
- olive oil
- red pepper flakes
['red pepper flakes']
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.