in Portugal

Prawns à la port

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Ingredients for 4 servings:

  • 1 kg prawns, unpeeled
  • 5 garlic cloves
  • 200 ml dry white wine
  • 250 ml olive oil
  • ½ tsp Piri-Piri, or Sambal Oelek
  • 1 bunch of chives
  • ½ tsp salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Wash the prawns thoroughly. Cut open the back and remove the intestines. Crush the garlic, finely chop the chives, and mix with all the ingredients. Place the prawns in the marinade and let them marinate in the refrigerator for at least 2 hours. Heat a portion of the marinade (the bottom of the pan should be well covered) in a large pan and fry the prawns in batches until they are pink. The prawns should always be swimming in the marinade while frying. Serve the prawns with the marinade. Serve with fresh baguette for dipping into the marinade.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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