John Myers
Gambas – Prawns Flambéed in Garlic Oil
The perfect gambas – prawns flambéed in garlic oil recipe with a picture and simple step-by-step instructions.
- 1 kg King prawns with shell, fresh or frozen
- 6 piece Garlic cloves
- Extra virgin olive oil
- 1 pinch Sea-Salt
- Brandy Macieira
- Depending on your taste:
- Fresh parsley or some coriander
- 1-2 kleine Chilischoten, oder ein paar TropfenPiri-Piri-Öl
- Cover the bottom of a large pan with olive oil and reserve. Peel the garlic and cut into not too thin slices. Add this with a little sea salt to the pan with the oil, mix and reserve so that the olive oil can take on the aromas. If you want, you can also add the chillies.
- If you have no problem with peeling the ready-made prawns, you can process them as a whole, with the shell … otherwise they are peeled first. First the head is turned off, and you can also pull out the intestine directly;) Then the legs are separated, then you can loosen and peel the shell almost in its entirety up to the last third. With your thumb and forefinger you can press the tail horizontally until it cracks briefly, then you can carefully pull the tail fins and pull the shrimp out. (If you don’t throw them away, heads and shells, you can still make a great crab soup .;)) Cut once along the back with a sharp knife and remove the intestines. Put in a bowl.
- Heat the pan slowly. As soon as the garlic cloves slowly gain color, place the prawns in the pan and fry them briefly on both sides. Possibly now add the herbs.
- Add the brandy, lift the pan briefly and light it with a lighter to flambé. Then they are ready to serve! Serve fresh bread for the delicious brew and enjoy.
- Bon appetit !!! Bom Apetite !!!
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