Fried Garlic Prawns
Fried Garlic Prawns are the perfect tapas (“petisco” in Portuguese) for a gathering of family or friends. In our household, they are a staple of long summer evenings, often enjoyed while watching the sunset with a chilled glass of Vinho Verde.
With ready-prepared prawns now widely available in most supermarkets, they take only minutes to make. The combination of sweet prawns, fragrant garlic and good olive oil is wonderfully simple, yet irresistibly delicious for any garlic lover!
Serves 4
Ingredients
12 tablespoons extra virgin olive oil (or enough to lightly coat the base of the pan and marinate the prawns)
6 to 10 garlic cloves, finely sliced, depending on your preference
2 tablespoons paprika (sweet or smoked, according to your taste)
Optional: 2 tablespoons garlic powder
Optional: chili powder or fresh chili
400 gr large king prawns, peeled and deveined, with the heads and shells removed (raw or cooked are both fine)
Sea salt and freshly ground black pepper, to taste
Optional: lemon wedges and parsley to serve
Equipment
Medium bowl
Large frying pan
Method
1. Combine 4 tablespoons of the olive oil, the paprika and, if using, the garlic powder and chili in a bowl. Add the prawns and toss well to coat evenly. If using raw prawns, add 1 teaspoon of salt. Leave to marinate while the pan heats up, or for up to 1 hour.
2. Heat a large frying pan over a high heat (or setting 7 out of 9 on an induction or electric hob). Once the pan is hot, about 5 minutes later, add the remaining olive oil and the garlic. Cook for 2 to 3 minutes, stirring occasionally, until fragrant but not browned.
3. If using cooked prawns, reduce the heat to medium (or setting 5 out of 9 on an induction or electric hob) and add the marinated prawns. Cook for about 1 minute, just long enough to heat them through and allow the spices to cook. If using raw prawns, cook for 2 to 3 minutes, turning halfway through, until pink and cooked through.
4. Serve immediately accompanied with rustic bread to o soak up the flavourful garlic and paprika-infused olive oil.
Tips
The secret to this dish is the quality of the olive oil!
In our household, chilli, lemon and parsley are omitted, as my sister is unable to eat them. However, these additions do elevate the dish, bringing freshness, brightness and a welcome contrast to the richness of the olive oil. If you enjoy those flavours, add a pinch of chilli flakes, a squeeze of lemon juice or a scattering of freshly chopped parsley just before serving.