Camarones al Mojo de Ajo (AKA Garlic Prawns)


This recipe came from a Colombian chef I met in the Royal Garden a few years ago.  The Colombian/Spanish cuisine is very similar to some Thai dishes, but just read through the ingredients for these prawns – one TABLESPOON of chopped garlic for each three prawns!  That’s about enough to turn your breath into paint-stripper!  Make sure your loved one has some of these prawns as well or you’ll be sleeping outside for 24 hours.

It is an easy one to cook, but do watch out for oil spatter – it will burn.

Cooking Method

In the wok, heat the oil, add the garlic and cook until almost golden brown.

Gently place in the prawns and cook for 30 seconds.

Add the rest of the ingredients and cook until prawns turn pink.

Do not overcook the prawns as they will become rubbery.

Serve in crucibles with sliced French bread.

Ingredients Serves two
Prawns (medium, peeled green) 6
Garlic (chopped) 2 Tbspns
Olive oil ½ cup
Capsicum 2 Tbspns
Lime juice 2 Tbspns
Salt 1 tspn
Coriander leaves (chopped) 16
Tomatoes (diced) 2
Green Onions (chopped green) 2 Tbspns