Marcus Wareing's Gambas with Smoked Garlic
Marcus Wareing's succulent gambas sizzle in a smoked garlic. Serve them with pickled chillies and a squeeze of lemon for a zesty, fresh finish.
Ingredients
Method
- Heat a frying pan on high heat, then add enough olive oil to coat the bottom of the pan.
- Once the oil is really hot, add the prawns with a pinch of salt and a touch more oil if necessary.
- After about a minute, separate the cloves of garlic and sprinkle them into the pan with the pickled chillies.
- Continue to fry, stirring the pan to ensure an even char over the prawns.
- When the prawns are fully cooked, add a glug of brandy and allow the alcohol to cook off for another few seconds.
- Drizzle with a squeeze of lemon, and serve. Peel prawns before eating.
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