A really easy and tasty recipe!
Ingredients – Serves 4 (as a starter or as a tapas dish)
400-500g Raw King Prawns
1 Large Fresh Red Chilli, it’s up to you what strength of chilli you use and how much you add depending on how spicy you want it to be.
3 Large Garlic Cloves
1 Tablespoon Olive Oil
½ Glass of Dry White Wine
1 Teaspoon Coriander Paste (you can use fresh coriander if you prefer, I just find the paste really handy!)
Finely chop the garlic and slice the chilli, I like to leave my chilli pieces quite large so they flavour the dish but if the diner wishes to pick them out while eating it’s easy to do so.
In a plastic tub or casserole dish (with a lid) add all the ingredients, the prawns, chopped garlic and chilli, olive oil, coriander paste and wine. Give it all a good mix, I like to use a plastic tub so I can seal the lid and give it a good shake!
Always use raw prawns as the will absorb the flavours better than cooked ones and will have a better texture when cooked. Cooked ones re-cooked (heated) can be a bit chewy.
Place the mixture in the fridge for at least 30 minutes, I like to leave it for a couple of hours if possible, and let the king prawns absorb all the flavours.
When you are ready to cook, add the prawns and all the mixture to a sauce pan and cook on a high heat until all the prawns are pink this only takes 5-10 minutes. Serve in a warmed dish.
This recipe is so versatile as the prawns can be served alone with some crusty bread to dip up the juices, or served with rice and I love to add the prawns and all the liquid to some spaghetti or tagliatelle. You could also let them go cold and have them with a salad.
Based on the Portuguese dish of ‘Gambas (prawns) Piri-Piri’ this is a really delicious and easy to make, great to serve as a starter or as a tapas dish.
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