Simple Garlic Prawns with Rice Pilaf
Simple Garlic Prawns with Rice Pilaf
Garlic prawns, also known as “gambas al ajillo” in Spanish cuisine, are a popular dish with roots deeply embedded in Mediterranean culinary traditions, particularly in Spain and Italy. The dish’s simplicity and reliance on fresh, high-quality ingredients reflect the Mediterranean ethos of cooking.
Garlic prawns are a staple in Spanish tapas culture, where they are typically served sizzling in a small terracotta dish with plenty of garlic, olive oil, and sometimes a touch of chili pepper. The dish is thought to have originated in the southern regions of Spain, where seafood is abundant and garlic is used generously in many dishes. It epitomizes the Spanish approach to food: simple ingredients cooked simply to highlight their flavours.
Similarly, in Italy, particularly in coastal regions, garlic prawns (gamberi all’aglio) are a common antipasto. Italian versions might include a splash of white wine in the cooking process, marrying the robust flavours of garlic with the delicate sweetness of prawns.
The popularity of garlic prawns has spread beyond the Mediterranean, becoming a beloved dish in various cuisines worldwide. Variations might include the addition of herbs like parsley or cilantro, spices such as paprika, or adding ingredients like lemon juice to enhance the dish’s freshness.
Garlic Prawns with Rice Pilaf
Equipment
- 1 Frying Pan or Wok
- 1 deep pan with high sides (Rondel)
- ! Tongs
- 1 or 4 Serving dishes
Ingredients
For the Prawns
- 480 grams Raw (Green) Prawns
- 2 tbsp Seasoned flour for coating
- ½ each onion finely chopped
- 30 grams butter
- 4 cloves garlic minced
- 10 ml Olive oil
- ½ each lemon zest and juice
- 25 ml White wine
- 2 grams Parsley chopped
For the Rice
- 250 grams Rice for garnish
- ½ each onion finely chopped
- 500 ml Stock
Instructions
For the Prawns
- Peel the prawns, split them lengthwise and devein them .
- Heat the butter and oil in a frying pan and sweat the onions and garlic .
- Coat the prawns in flour, and fry quickly to golden brown on both sides .
- Using a hot serving dish, dress the cutlets on the Rice Pilaf.
- Add the lemon juice and white wine to the pan and reduce by half.
- Add the garlic butter and parsley. Shake well and pour over the prawns
Rice pilaf
- Melt butter in a saucepan and cook the onion without coloring.
- heat the stock in a separate pan
- Add the rice and continue to cook until rice is coated in the butter.
- Add the stock (Chicken or Vegetable) and bring to boil. Check the seasoning .
- Cover with a cartouche and place in an oven at 180°C/360℉. cook for 15-18 minutes.
- Remove from oven allow to stand for 2 minutes. Fork to fluff up and serve with Prawns.
KOOK’S SECRETS
In contemporary cuisine, garlic prawns are enjoyed in numerous settings, from casual dining to gourmet restaurants. They are often paired with pasta, risotto, or simple crusty bread to soak the flavourful oil. Preparing garlic prawns—quickly sautéing them in a hot pan—ensures they are tender and flavourful, making the dish a quick and elegant option for various occasions.
Garlic prawns are more than just a seafood dish; they represent a cooking philosophy that values the quality of ingredients and the communal experience of sharing food. As a dish that has traveled and adapted, garlic prawns continue to symbolize culinary simplicity and elegance worldwide.
