GAMBAS GARLIC PRAWN STIRFRY

Gorgeous twist on the Spanish Tapas Gambas Pil Pil, the prawn, garlic and chilli infused oil that the prawns are cooked is the star of this dish, drizzling this oil over the finished dish takes your rice to another level.

Prep time 5 minutes / Cooking time 15 minutes

  

Ingredients

(serves 2)

 10 large shell on cold water ocean prawns

200ml groundnut oil

1 whole bulb garlic sliced

2 red chilli's pierced

2 tsp white wine vinegar

2 tbsp fresh coriander torn

1 coffee mug of Thai rice

Marinate The Prawns

Place the prawns in a bowl with the oil, garlic and chilli, leave to infuse for a hour or longer if you can.

First get the rice cooking, rinse the rice twice in cold water, place the rice in a saucepan with a lid, using the same coffee mug that measured the rice add two mugs of water, bring the rice to a simmer and pop the lid on, turn the heat down slightly and cook for 8 minutes, do not take the lid of at all, remove from the heat after the 8 minutes and leave to one side for 10 minutes for the rice to finish cooking, while you cook the gambas prawns.

In a large wok add the oil and prawns, reserving the garlic and chillies for later, stir fry the prawns shell and head on until cooked, I had to do this in two batches, place on a plate, and peel the head and shell off the prawns, meanwhile add the chilli and garlic to the wok and cook until the garlic is a light brown, this will give the garlic a gorgeous brown nutty chewy flavour, add back the peeled prawns and the white wine vinegar, stir fry for just a moment and serve on top of a bed of rice, drizzle over all the cooking oil from the pan making sure you also scrape off any bits from the pan as this adds that extra depth of flavour to your dinner.