Chili Garlic Prawns (Mild Spicy Gambas)
Chili Garlic Prawns (Mild Spicy Gambas)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chili garlic prawns (mild spicy gambas). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Patatas Bravas – Crispy Potatoes with Spicy Garlic & Chili Aioli. Prawn Provencale - Baked Garlic and Herb Shrimp Appetizer. Chili prawn is a one-dish meal.

Chili Garlic Prawns (Mild Spicy Gambas) is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Chili Garlic Prawns (Mild Spicy Gambas) is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have chili garlic prawns (mild spicy gambas) using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chili Garlic Prawns (Mild Spicy Gambas):
  1. Get 6 pieces (290 grams) Prawns
  2. Get 1 bulb (45 grams) Garlic
  3. Make ready 5 pieces (8 grams) Red Chili
  4. Make ready 5 grams Annatto Seeds
  5. Prepare 1/2 cup Oil
  6. Prepare 1 tablespoon Butter

The 'Antonio Banderas of cooking', Omar Allibhoy bring his Tapas Revolution to the UK. Gambas Pil Pil is a famous tapas of prawns served in a hot, sizzling sauce of garlic, chilli & olive oil. Carefully remove the prawns from the frying pan with a slotted spoon. Serve immediately with some of the flavoured cooking oil drizzled over, with lemon wedges and perhaps some bread for dipping.

Steps to make Chili Garlic Prawns (Mild Spicy Gambas):
  1. Smash the garlic to peel off the skin easily and chop it finely. Set aside.
  2. Remove the stem of the red chili and chop it finely. Set aside. (Make sure to wash your hand with soap and water after handling the chili.)
  3. Prepare the prawns. Hold the prawn and gently pull the head off. Set it aside as we are going to use it later. Peel away the shell and legs in segments, keeping the tail on. Take the top of a knife and make a vertical incision at the back of the prawn. This will expose the vein that runs through the prawn's back. Remove the vein. Lay the prawn on the cutting board. Cut the tip of the tail and scrape the tail. Then make small cuts in the prawn's abdomen. Set aside.
  4. Prepare the annatto infused oil. Heat the pan and add the cooking oil. Add the annatto seeds, stir to color the oil and bring to boil. When it boils, take the pan off the stove to avoid the seeds from burning and strain it. Set aside the oil and discard the seeds.
  5. Heat the same pan in high heat and add the annatto-infused oil. - Add in the chopped garlic and red chili and sauté. - Turn down the heat and then add the head of the prawns. Mix and continue cooking until it turns orange in color. - Squeeze the head with a spatula to release the fat. The fat will give this recipe additional savory flavor. - Remove and discard the head; leaving the cooked garlic and red chili.
  6. Add the butter in the pan and mix well to melt. - Add in the prepared prawns and season with salt and pepper. Make sure to coat the prawns with the sauce by turning it on all sides. Turn up the heat to high and cook the prawns evenly.
  7. You'll know it's cooked when the back incisions are fully exposed, it has turned into white/orange color and its form has curled up. Then, it's ready to serve. ©homebasedchef

Gambas al Ajillo is a classic Spanish tapa that comes together in minutes from a handful of ingredients. Served it with bread for dipping in the garlic As with any simple dish, the quality of the ingredients will make a significant difference in the quality of your garlic shrimp. The key ingredients here are shrimp. This is a Spanish recipe adapted by Filipinos. The Spaniards usually eat this with bread, but most Filipinos have gambas with rice or on its own as a snack while drinking beer.

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