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Garlic
and chilli prawns
This
recipe is based on my favorite Chinese take-away. Its a
potent little number, and I wouldn't recommend kissing
your partner afterwards.
You
need: - for 2 as a starter
12 large prawns
2 cloves of garlic, 1 chopped finely, 1 crushed
2 or 3 fresh chilies chopped and seeds removed
olive oil
salt and pepper
Crushing
the garlic releases more of its flavour than chopping,
but we also want the chunks for texture, and bite. That's
why I use both.
Heat
up a substantial amount of oil in a wok or large sauce
pan, bung in all the ingredients, sauté until the
prawns are cooked. Goes really well with noodles and
water chestnuts. Halitosis here we come!
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