Prawn sandwich with garlic

Prawn sandwich with garlic

Sandes de gambas ao alho

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Serves
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Seafood was always a treat when I was young – sometimes we’d share a plate of prawns at the kitchen table, and each person was allowed just one. The idea of serving a large portion of these super-juicy prawns with buttery garlic, chilli and coriander soaking onto a soft roll is the ultimate treat.

Ingredients

Quantity Ingredient
8 large tiger or king prawns, raw (preferably) or cooked
2 tablespoons olive oil
1 teaspoon butter
1 garlic clove, crushed
1/2 small long red chilli, deseeded and thinly sliced
2 Sweet potato rolls, sweet potato rolls, ciabatta or soft bread rolls
a handful rocket and watercress
a few coriander leaves, roughly chopped
1 teaspoon extra-virgin olive oil
freshly squeezed lemon juice, to taste
A pinch smoked paprika
sea salt flakes
ground white pepper

Method

  1. If you are using raw prawns, ask your fishmonger to peel and de-vein them, keeping the prawns whole. Season the prawns, whether raw or cooked, with salt, pepper and paprika.
  2. Heat the olive oil and butter in a frying pan over a medium heat, then add the garlic and chilli and cook for 1 minute, or until fragrant. Add the prawns, stir well and cook for a couple of minutes. If using cooked prawns, be careful not to overcook them or they will turn rubbery. If using raw prawns, you may need to cook them for an extra 1–2 minutes, until cooked through. Take the pan off the heat and transfer the prawns, with the cooking juices, to a plate.
  3. Cut the rolls in half and toast them cut-side down in the same pan for a couple of minutes. In a small bowl, season the green leaves and coriander with extra-virgin olive oil, salt and pepper and lemon juice. Put the prawns on the bottom half of the roll and the salad on top. Spoon any extra cooking juices over and eat immediately.
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