Garlic and Chilli Prawns
– Gambari bi Tomb wa Filfil Harr
By Amina Elshafei
Ingredients (serves 4)
- 500g green (raw) king prawns, peeled & deveined, tails intact
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 red chilli, seeded and finely sliced
- 2 tablespoons verjuice
- 1 teaspoon butter
- 1 tablespoon finely chopped
- flat-leaf parsley (optional)
- 1?4 teaspoon salt
- crusty bread, to serve (optional)
- Pat the prawns dry with paper towels to remove any excess moisture.
- Heat the olive oil in a frying pan over high heat, add the garlic and fry for 1 minute, then add the chilli and stir for just 30 seconds to make sure the garlic does not burn.
- Add the prawns and stir for 1 minute, then add the verjuice and cook for another?2 minutes. The prawns should be pink, but remain supple.
- Stir in the butter, parsley (if using) and salt and cook for another minute.
- Remove from the heat and serve immediately with crusty bread, if you like.
My family has always enjoyed good, old-fashioned garlic prawns.
However, on a recent trip to Spain, Eman and I discovered this tapas version and I haven’t looked back since.
This recipe is far more delicious than the traditional version, especially when served with crusty bread.
I have used verjuice here, as I find it adds a subtle sweetness and acidity to the dish.