Served in the little terracotta pot, still bubbling, with bread that exists purely as a delivery system for the oil underneath. Cream is what most kitchens hide behind. This one does not: it is oil, garlic, prawns and heat, and the Italian Chilli Oil soaks through the lot rather than sitting on top.
15 mins. Serves 4.
Ingredients
- 600g Green king prawns, peeled, tails on
- 4 tbsp Plateit Italian Chilli Oil
- 100ml Olive oil
- 8 cloves Garlic, sliced thin
- 60ml Dry sherry or white wine
- Flat leaf parsley, chopped, a handful
- 1 loaf Crusty bread
- Salt, to taste
Method
- Dry the prawns thoroughly on a tea towel and salt them.
- Olive oil and garlic into a cold heavy pan. Bring up over low heat until the garlic is pale gold, about 6 mins. Do not rush this or it turns bitter.
- Heat up to high. Prawns in, one layer, 90 seconds. Turn them, splash in the sherry, another 60 seconds.
- Off the heat. Stir 4 tbsp of Plateit Italian Chilli Oil through so it warms without frying.
- Parsley over. Into a hot dish, bread alongside, no plates required.
Do this: Keep the heads and shells. Twenty minutes in the oil over low heat, strained, and your next batch tastes like a restaurant.
