Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chili garlic prawns (mild spicy gambas). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
This recipe is easy to make. Juicy prawns in a sweet, spicy, garlicky sauce, this Chilli Garlic Prawns is super quick to make but packs a serious flavour punch! Chili prawn is a one-dish meal.
Chili Garlic Prawns (Mild Spicy Gambas) is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Chili Garlic Prawns (Mild Spicy Gambas) is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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):
- Take Prawns
- Make ready bulb (45 grams) Garlic
- Make ready Red Chili
- Take Annatto Seeds
- Make ready Oil
- Take Butter
Grilled chicken cooked in onion Boneless chicken & spinach cooked with garlic, ginger & indian spices.& tomato based sauce. Gambas Pil Pil is a famous tapas of prawns served in a hot, sizzling sauce of garlic, chilli & olive oil. The 'Antonio Banderas of cooking', Omar Allibhoy bring his Tapas Revolution to the UK. The recipe for traditional Spanish tapas: Gambas al Ajillo, aka Garlic Prawns with extra virgin olive oil and chilly!
Steps to make Chili Garlic Prawns (Mild Spicy Gambas):
- Smash the garlic to peel off the skin easily and chop it finely. Set aside.
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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
I wanted to keep it traditional and so went for something my husband and I actually ate in Spain with a glass of Sangria, many years ago: Gambas al Ajillo. This homemade chili garlic sauce recipe is just like the famed Huy Fong brand, giving you authentically garlicky and spicy results. I love their chili garlic sauce, too. Sizzling Gambas with garlicky tomato sauce has the big, bold flavors you'll love! This spicy shrimp is easy to make and delicious as an appetizer or entree.
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