Garlic chilli prawns
Serve up alongside a Fanta lemon and a bag of Lays for that holiday feel
There’s nothing better in life than a good holibobs. My family have always gone to Spain for our holidays, because we all have an unhealthy obsession with tapas. What’s not to love about lots of small plates?! I want to be able to try EVERYTHING on offer. Plus, because they just keep getting brought out, it feels like the meal lasts forever. I don’t like seeing a sad empty plate in front of me. Now, I know we’re hitting Autumnal territory, but I’m clinging to summer.
Sometimes I need to bring the sunshine and holiday vibes out when I’m stuck at home, dreaming about getting an Aperol Spritz and smelling of suncream. Tapas is a really easy way to bring the vibe without loads of messing around, and if you’re making a crowd there’s usually something for everyone. These perfectly plump prawns are smothered in garlicky, chilli infused oil and should always be served with a loaf of delicious crusty bread. Sorry, I don’t make the rules.
What other tapas dishes are there?
There’s plenty of choice when it comes to a tapas selection. Here’s just a few to get your fingers or tiny forks around…
- Patatas bravas
- red wine chorizo
- pan con tomate
- croquettas
- plates of jamon and manchego…the list goes on and on.
BRB running to book some flights ASAP. I need to get a cold Fanta lemon and a bay of Lays on the balcony before going out for dinner, to sample every dish going. And don’t forget the sangria for afters x
Can I use frozen prawns?
Yes! You can pan fry prawns from frozen, it just takes a few extra minutes and I’d cook them on a slightly lower heat than if you were just trying to colour them.
For more recipes covering everything from starters, mains, desserts and of course, spuds, check out all of them here.
Garlic chilli prawns
By Poppy Cooks
https://www.poppycooks.com/recipes/garlic-chilli-prawns/
Ingredients
- 200g raw king prawns, peeled and deveined
- 4 cloves garlic, peeled and sliced
- 1 red chili, sliced
- 1 tbsp olive oil
- Salt and pepper
- Fresh parsley, chopped, for garnish
Metric
Imperial
Instructions
- Heat a frying pan over a high heat and pour in the olive oil. Tip in the sliced garlic and chilli, then leave to sizzle and the garlic to turn light brown.
- Chuck the prawns into the pan and cook for around 30 seconds on each side, until pink and cooked through but not rubbery.
- Season with salt and pepper, then serve up with sliced toasted sourdough for dunking in the saucy deliciousness.