Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, chili garlic prawns (mild spicy gambas). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chili Garlic Prawns (Mild Spicy Gambas) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chili Garlic Prawns (Mild Spicy Gambas) is something that I’ve loved my entire life.
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To begin with this recipe, we must prepare a few ingredients. You can have chili garlic prawns (mild spicy gambas) using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chili Garlic Prawns (Mild Spicy Gambas):
- Prepare 6 pieces (290 grams) Prawns
- Take 1 bulb (45 grams) Garlic
- Prepare 5 pieces (8 grams) Red Chili
- Make ready 5 grams Annatto Seeds
- Get 1/2 cup Oil
- Make ready 1 tablespoon Butter
The chili prawn is a wonderful addition to an outdoor meal. Prawn is also means that seafood. Boneless chicken cooked in a mild spicy golden homemade sauce. Juicy tiger prawns in a creamy spicy marinade finished off in tandoor & perfectly matched with a fresh mint chutney.
Steps to make Chili Garlic Prawns (Mild Spicy Gambas):
- Smash the garlic to peel off the skin easily and chop it finely. Set aside.
- Remove the stem of the red chili and chop it finely. Set aside. (Make sure to wash your hand with soap and water after handling the chili.)
- Prepare the prawns. Hold the prawn and gently pull the head off. Set it aside as we are going to use it later. Peel away the shell and legs in segments, keeping the tail on. Take the top of a knife and make a vertical incision at the back of the prawn. This will expose the vein that runs through the prawn's back. Remove the vein. Lay the prawn on the cutting board. Cut the tip of the tail and scrape the tail. Then make small cuts in the prawn's abdomen. Set aside.
- Prepare the annatto infused oil. Heat the pan and add the cooking oil. Add the annatto seeds, stir to color the oil and bring to boil. When it boils, take the pan off the stove to avoid the seeds from burning and strain it. Set aside the oil and discard the seeds.
- Heat the same pan in high heat and add the annatto-infused oil. - Add in the chopped garlic and red chili and sauté. - Turn down the heat and then add the head of the prawns. Mix and continue cooking until it turns orange in color. - Squeeze the head with a spatula to release the fat. The fat will give this recipe additional savory flavor. - Remove and discard the head; leaving the cooked garlic and red chili.
- Add the butter in the pan and mix well to melt. - Add in the prepared prawns and season with salt and pepper. Make sure to coat the prawns with the sauce by turning it on all sides. Turn up the heat to high and cook the prawns evenly.
- You'll know it's cooked when the back incisions are fully exposed, it has turned into white/orange color and its form has curled up. Then, it's ready to serve. ©homebasedchef
Prawns in an Indo Chinese fusion of spring onion, red chili, garlic & chef special sauce. All of our individual spices have a package date so you can rest. This Spanish chili garlic shrimp recipe is the bomb! This past Spring break, we took little G on an amazing European trip where we started off in We had amazing Spanish tapas every day. We all really enjoyed Spanish food, especially the seafood dishes.
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