Garlic prawns

Gambas al ajillo

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Preparation info

    • Difficulty

      Easy

Appears in

Solo

Solo

By Signe Johansen

Published 2018

  • About

Having tried many iterations of prawns in garlic over the years I found a lot of recipes were quite flat in flavour, but more frustratingly, the garlic was incinerated and acrid in taste from being overcooked. So, when I came across a clever way to intensify both the garlic flavour and the prawn flavour from J. Kenji López-Alt on Serious Eats I had to give it a go. Mine’s a slightly simplified version, and can be adapted using other spices and herbs.

Ingredients

    Method

    Part of