I had sizzling garlic prawns at Yupins restaurant the other night, and that made me think of a Thai version of garlic prawns, as opposed to the European style. With prawn recipes, the time is in the preparation, not the cooking. Do not overcook prawns or they become rubbery.
|Olive oil||½ cup|
|Garlic cloves, chopped||4|
|Chili flakes||1 tspn|
|Sweet paprika||1 and a ½ tspn|
|Medium green king prawns||1.5 kg|
|Dry sherry||1 and a ½ tbspns|
|Parsley leaves, chopped||1/3 cup|
|Crusty bread, to serve|
First peel and devein the prawns cutting down the back of the prawn with a sharp knife. Thais like to eat the tails, foreigners do not.
Set prawns aside.
Combine oil, garlic, chili and paprika in a large saucepan. Heat over medium heat for 3 minutes or until oil becomes aromatic. Increase heat to high.
Now add prawns. Cook, stirring, for 2 to 3 minutes or until prawns begin to turn pink. Add sherry and cook for a further 1 minute or until prawns are cooked through. Remove from heat. Toss through parsley. Spoon prawn mixture into bowls. Serve immediately with crusty bread.