This is really simple – and delicious! Prawns, garlic, lots of olive oil and herbs. The dish is traditionally baked, but I like to do this in a cast iron, Chinese wok, and to fry the prawns under really hight heat.
Overview
I cook the prawns first, in a wok at very high heat. This chars the prawns, giving them a nice flavour. The prawns are set aside, and the heat turned down (otherwise the garlic will burn). I then add the olive oil and garlic, and cook the garlic a bit. The prawns are added back in. A sprinkle of herbs finishes the dish.
Ingredients and mise
For two:
- About 300 grammes large prawns
- Lots of garlic, I use about two whole bulbs
- Lots of your favourite herbs – this is really up to you. I used spring onions and coriander – it was what I had. Basil, parsley and dill work well. Dried herbs work too, if you don’t have fresh.
- Olive oil – about a 100 mls. Or as much as you like!
I like to peel the prawns, but leave their heads and tails on. Chop up the herbs, and mince the garlic. It is a lot of garlic to chop by hand, so I tend to use a food processor (I would avoid the garlic press).
Cook
This dish is traditionally oven baked, but I find there is a problem – baking tends to overcook the prawns, while not giving them enough of the charred, slightly smoky taste I like.
Thus, I effectively stir fry this in a two step process. First heat a wok with a touch of a neutral, heat stable oil (peanut, corn, or rice bran), still it smokes a bit.
Toss in the prawns for a quick dance in the wok.
When the prawns are almost cooked, I set them aside.
You see how the prawns are charred, just slightly blackened? I find that this adds good flavour.
Now, allow the wok to cool – you can’t put garlic and olive oil into a wok that is so hot. The garlic will burn, and the olive oil smoke.
When ready, in goes the garlic
And lots of good quality olive oil!
Allow the garlic to cook a little in the olive oil, just enough to take out the raw edge. Now add the prawns back in.
Let this cook a bit, allowing the prawns to cook fully as it absorbs all that deliciousness. Sprinkle on the herbs.
Stir a bit, season with salt, and you are done!
There is nothing like eating this with a hunk of good crusty bread to soak up all the olive oil and garlic!
And of course, a glass of wine. A new world Sauvignon Blanc, or a Pouilly Fume, works really well.
I want to eat that!
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