Try this as an alternative to traditional (Western) garlic prawns or see the suggestion at the end for an Asian influenced garlic prawns. Perfect for the hot summer months, when you want something quick and delicious.
Serves – 6 to 8
½ cup extra-virgin olive oil
10 large cloves of garlic (finely minced)
1 teaspoon red pepper flakes
1 kg raw prawns (the larger the better)
juice of 1 lemon
2 to 3 tablespoons Spanish brandy (or substitute dry sherry)
1 teaspoon sweet Spanish paprika
salt and black pepper (to taste)
3 teaspoons fresh parsley leaves (chopped)
1 fresh baguette
1. Place olive oil in a heavy based pan and warm over medium heat.
2. Add the garlic and red pepper flakes and sauté for about 1 minute or until the garlic just begins to brown. Be very careful and do not let the garlic burn.
3. Raise the heat to high and add the prawns immediately, as well as the lemon juice, the brandy and paprika.
4. Stir well to coat the prawns in the liquid and sauté until the prawns begin to tum pink and curl (about 3 minutes).
5. Remove from heat and season to taste with salt and pepper before transferring to a warmed plate (include the liquid in the pan).
6. Sprinkle with chopped parsley and serve with the fresh crusty bread.
For an Asian twist on the recipe:
a. Add 1 thumb of fresh ginger (finely chopped).
b. Substitute 2 limes for the lemon, mirin or rice wine for the brandy and coriander for the parsley.
c. Also remove the paprika and substitute soy or hoi sin sauce.