These tiger prawns are sweet, juicy and delicious. As with many great ingredients a simple combination of flavours is often the very best way to eat them. We think that the chilli and garlic in this recipe is all you need for a tasty dish.
This is great dish for sharing either as a main meal or as a starter just adjust the number of prawns per person.
Tiger Prawns With Chilli And Garlic Ingredients
Raw Tiger prawns from Walter Purkis & Sons 3+ per person
100ml Olive oil
3 Garlic cloves roughly chopped
3 dried chilli peppers (hot) crushed
1/2 Teaspoon paprika
Bunch of fresh flatleaf parsley roughly chopped
Chunky sea salt and fresh ground pepper
Cooking Method For Tiger Prawns With Chilli And Garlic
This is an easy dish to prepare and it only takes about ten minutes to get it on the table. Ideally you should place your prawn cooking dish on the table and allow your guests to help themselves from the sizzling pan. If you were eating this dish in spain (Gambas al Pil Pil) then its likely to be served in a traditional earthenware dish – if you have one, this is a good time to use it.
Heat the oil in your chosen pan then add the the chopped garlic. Dont let it get too hot as the garlic will burn which will taint the flavours. When golden add in the crushed garlic flakes. Stir to allow the flovours to mingle in the oil. At the end add in the paprika.
Tip your prawns into the hot oil fry over the high heat until they are pink all over which will show they are cooked through.
Season and sprinkle over the chopped parsley. Serve right away.
All you need to eat with this is some good crusty bread. As these are prawns with the shell on, it is a delightfully messy hands on business to consume them. Have a good supply of napkins to hand and some fingerbowls of lemon and water would be popular.
