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Ingredients
Serves 4 16 large, raw prawns 5 cloves garlic 1 red chilli 75ml/21⁄2fl oz olive oil pinch of salt Cook’s tipIf you are using cooked, peeled prawns for this dish, add them straight to the pan in step 3, then heat briefly in the hot oil. VariationTo make a herby version of this classic starter, add 4 tablespoons of chopped fresh flat-leaf parsley to the pan, along with the garlic and chilli. Shopping tipPrawns are sold either raw or cooked. Raw prawns are grey in colour and turn pink and opaque when cooked. Cooked prawns are most easily available frozen. Be sure to defrost them thoroughly before using. Per servingKcals 220, kJs 925 Protein 12g Carbohydrate 2g Fat 18g Fibre 1g Sodium 0.8g
Serve these simple, spicy prawns with plenty of crusty white bread or some delicately-flavoured, Spanish saffron rice and a bowl of marinated black olives.
1 Use a sharp knife to peel the prawns, leaving the tail end with the shell intact. Cut a slit along the back of each prawn. Using the tip of the knife, carefully devein each prawn.
2 Rinse the prawns under cold, running water. Pat dry with kitchen paper. Peel and crush the garlic. Wearing rubber gloves, deseed and finely slice the chilli.
3 Heat the oil in a large frying pan or wok. Add the garlic and chilli. Fry gently for about 1 minute. Add the prawns. Fry on each side for 1 minute, or until pink and opaque. Season with a pinch of salt and serve immediately.
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