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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.  

Scale

Ingredients

THE PRAWNS

1215 Extra Large King Prawns, shelled 

50ml Dry White Wine, 

25g Butter,

1 Star Anise,

Generous Pinch of Salt & Pepper

THE SAUCE

100ml Extra Virgin Olive 

40g Garlic, 

40g Red Chillies, deseeded

40ml Lemon Juice,

TO COOK

Olive Oil

TO GARNISH

Chives, finely diced

METHOD

PREPARING THE SAUCE
  1. Place all the ingredients into a blender or food processor and blitz until a smooth, pink sauce is achieved. Set aside until needed. 

TIP – I find using a hand blender with a beaker to be the best option.

THE PRAWNS
  1. Place a large frying pan over a high heat with a lug of olive oil in. 
  2. Season the raw prawns with salt and add into the pan, searing and getting good colour on each side. About 30 seconds each.
  3. Add the butter and the wine into the pan and reduce the wine by half.
  4. Add the garlic sauce into the pan along with the star anise and simmer until reduced by half. 
  5. Garnish the garlic prawns with chives and serve immediately, either on their own as a starter or with rice for a delicious dinner. 

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