Fish & seafood
Garlic prawns
Spain’s favourite tapa: prawns sizzling in olive oil with garlic and chilli. Have bread ready for the oil.
- 15 min10 prep · 5 cook
- EasyDifficulty
- 350 kcalper serving
Ingredients
4 servings
- Prawns, peeled500 g
- garlic6 cloves
- Dried chilli1
- Olive oil120 ml
- Chopped parsley2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Pat the prawns dry with kitchen paper and season them with salt.
- 2
Slice the garlic thinly.
- 3
Warm the oil gently with the garlic and chilli until the garlic just turns golden.
- 4
Turn up the heat, add the prawns and cook until pink.
- 5
Sprinkle with parsley and serve sizzling, with bread.
Tips and questions
- Can I use frozen prawns?
- Yes, but thaw them completely and dry them well; wet prawns make the oil spit and stew instead of sizzle.
- What is the classic mistake?
- Burning the garlic or overcooking the prawns. Keep the heat medium for the garlic and pull the pan off as soon as the prawns turn pink.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
