Garlic prawns (gambas al ajillo)

These quick, easy and full of flavour, these Spanish garlic prawns are sure to impress guests at your next dinner party. Simply toss the prawns in a hot wok with olive oil, garlic, lemon zest and parsley for a fragrant taps dish.

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 185 ml (¾ cup) olive oil
• 8 garlic cloves, chopped
• 10 green prawns, peeled with tails intact, cleaned
• 2 lemons, zested
• ¼ cup flat-leaf parsley, chopped

Instructions

Heat oil in a wok over medium–high heat, add garlic and cook for 3 minutes or until golden. Add prawns and cook, stirring, for 4 minutes or until just cooked. Stir in lemon zest and parsley, and serve immediately.

As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Brett Stevens.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.