Although traditionally Spanish, we discovered Gambas à la Guilho whilst in Lisbon and fell in love with the garlic drenched prawns, eagerly mopped up with toasted bread. I think we ate them virtually every day.
We’ve opted to add the flavour of Star Anise to our own version – a wonderful foil to prawns. Not only are these garlic prawns utterly moreish, but the recipe is also incredibly quick and easy to put together. They make for a wonderful healthy dinner for two or an ideal tapas-style starter for four people.
12–15 Extra Large King Prawns, shelled
50ml Dry White Wine,
1 Star Anise,
Generous Pinch of Salt & Pepper
100ml Extra Virgin Olive
40g Red Chillies, deseeded
40ml Lemon Juice,
Chives, finely diced
TIP – I find using a hand blender with a beaker to be the best option.