Garlic and Chilli Prawns
– Gambari bi Tomb wa Filfil Harr
By Amina Elshafei
With kind permission: Amina’s Home Cooking by Amina Elshafe (Penguin Lantern £18.99). Photograph: Luisa Brimble.
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)
Directions
- 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.
Australian MasterChef 2012’s top 12 contestant who recently published her own cookbook Amina’s Kitchen that’s filled with exotic recipes.
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.
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