Spanish garlic prawns

Ingredients

• 750 g whole raw prawns, peeled (reserve the shells and heads)
• ¾ cup extra-virgin olive oil
• salt, to season
• pinch bicarbonate of soda
• 6 garlic cloves, sliced
• 2 dried red chillies
• 2 tsp dry sherry
• 1 tbsp finely chopped flat-leaf parsley
• 1 crusty baguette, to serve

Marinating time: 10 minutes

Instructions

1. Combine the prawn shells and heads with the olive oil in a large saucepan over medium heat and cook for about 5 minutes until the shells are cooked through and slightly crisp, squeezing the head to extract as much flavour as possible. Pour the oil through a strainer into a medium saucepan.
2. While the shells are cooking, butterfly the prawns and season the prawn meat with salt and the bicarbonate of soda. Set aside for 10 minutes.
3. Heat the medium saucepan with the prawn oil over medium heat. Add the garlic and fry for 4 minutes, or until the garlic is very lightly browned. Add the chilli and prawns and fry for 4 minutes, or until the prawns are just cooked. Add the dry sherry and toss through the parsley. Transfer to a serving dish and serve with crusty bread.

Photography by Jiwon Kim.

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