Gambas al Ajjillo (prawns in garlic oil)

• porsi: Serves 2 as a main or 4

Bahan-bahan

12 garlic cloves

450g large prawns, peeled, shells reserved

120mI extra-virgin olive oil

Pinch of salt

¼ tsp bicarbonate of soda

Pinch of dried chilli flakes

1½ tsp sherry vinegar or white wine vinegar

2 tbsp fresh parsley leaves, chopped

To serve:

Toasted sourdough bread

Petunjuk

1 Crush four of the garlic cloves and place in a large bowl. Smash four cloves under the flat side of a knife and place in a large pan. Thinly slice the remaining four garlic cloves — and set aside.

2 Place the prawns in the bowl with the crushed garlic. Add three tablespoons of the olive oil along with the salt and bicarbonate of soda. Toss to combine thoroughly and set aside at room temperature.

3 Add the prawn shells to the pan with the smashed garlic and add the remaining olive oil and the chilli flakes. Place over a low heat and cook gently for 10 minutes, stirring occasionally, until the garlic is a light golden brown and the shells have darkened. Strain the oil into a bowl through a fine mesh sieve, pressing the shells to extract as much oil as possible. Discard the shells and garlic.

4 Return the flavoured oil to the pan and place over a medium-high heat until shimmering. Add the sliced garlic and cook for one minute, stirring constantly.

5 Add the prawns and cook for 2-3 minutes, stirring constantly, until the prawns are just cooked through.

6 Stir in the sherry vinegar and parsley and toss to combine. Season to taste and serve immediately with some toasted sourdough.