Tiger Prawns in Hot Oil with Garlic Rosemary and Chilli
Over a year ago
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Ingredients
- 20 Peeled Tiger Prawns
- 250ml Extra Vigin Olive Oil
- 6 cloves Garlic
- 6 sprigs Rosemary
- 1 Lemon
- 1 tsp Chilli Flakes
Accompaniment
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Description
This is my adaptation of a classic Spanish starter. Don't be put off by the amount of oil used as this is what makes the dish special.
Method
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1
Heat the olive oil in a flameproof ceramic bowl until just under boiling point. Remove from heat.
Blanch the tiger prawns in boiling water for 2 minutes. Add to the oil along with the chopped garlic, chopped rosemary and chilli flakes. Season to taste. Squeeze over the juice of one lemon.
Serve immediately with large chunks of crusty bread.
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