European
Portugal - Starters
Gambas ao Alho com Coentros
Chef's Menu Description
Succulent prawns sizzling in golden Portuguese olive oil with generous sliced garlic, fiery piri-piri chilli, dry white wine, and fresh coriander.
Ingredients
- • 400g raw king prawns, peeled with tails left on
- • 5 tbsp Portuguese extra virgin olive oil
- • 5 cloves garlic, thinly sliced
- • 1-2 fresh piri-piri chillies (or dried malagueta), sliced
- • 50ml dry white wine, juice of 1/2 lemon
- • 1 bunch fresh coriander, roughly chopped, sea salt and crusty bread
Preparation Steps
1
Phase 1
Heat olive oil in a wide frying pan or terracotta cazuela over medium heat. Add sliced garlic and piri-piri chillies, sizzling for 2 minutes until garlic turns pale gold.
2
Phase 2
Raise heat to high. Add the prawns and sauté for 2 minutes, turning once until they curl and turn bright pink.
3
Phase 3
Splash in white wine and lemon juice, letting it bubble vigorously for 1 minute to create a flavorful emulsion with the garlic oil.
4
Phase 4
Scatter fresh coriander over the bubbling pan, season with sea salt, and serve sizzling hot with crusty bread to dip.