John Myers
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Gambas with Hot Peppers
The perfect gambas with hot peppers à la biggi recipe with a picture and simple step-by-step instructions.
for prawns
- Gambas (king prawns) with shell
- Lemon Thyme Olive Oil
- Peperoncinis (Chillis – Habaneros)
- Cloves of garlic (I prefer the black garlic)
- Fleur de sel
- Crushed chopstick pepper
- Some kitchen white wine
preparation
- Fry the peperochinis vigorously in a pan with lemon-thyme and olive oil. Put the resulting hot oil in a casserole and place the prawns that are still in the bowl. They let them move in overnight.
preparation
- Sprinkle the prawns with the skin and a few pieces of the habaneros that have been pickled overnight with sea salt and the pepper. Put the garlic cloves that are cut into a large casserole. Now add plenty of olive oil and the prawns. Leave the saucepan in the oven at 220 degrees for about 5 minutes to cook the ganbas.
- In the meantime, prepare the tapas bowls for serving by also rubbing them with garlic and filling them with lemon olive oil. Put them in the oven too.
- When the cooking time is up, take the prawns out of the oven and peel them. Briefly boil the shell in the pan with a little white wine. Now give this (one tablespoon in each of the tapas bowls), put the peeled prawns in and fill the bowls with the rest of the brew from the saucepan. Add something green to the decoration and you are ready to serve.
- They are served very hot, the prawns. In addition I hand a white bread (in my KB) that is toasted briefly. The olive oil sauce is the most delicious and is spooned out with the bread. Add a Rijoca and everything is perfect.
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