Preparation
- Thaw the prawns if necessary, rinse and drain. Slice the garlic, deseed the chilli and cut into strips, and chop the parsley. Set the oven to 100 °C and warm a platter in it.
- Heat the oil in a large frying pan over a high heat. Add half the prawns with half the garlic, chilli and salt and fry vigorously for about 2 minutes, turning once and frying briefly for a little longer.
- Transfer the first batch to the warmed platter and keep warm in the oven, then fry the second half in the same way.
- Return all the prawns to the pan, add the parsley and the brandy or sherry, bring briefly to the boil and season with pepper.
- Serve immediately in the pan or in a warmed dish, and mop up the garlic oil with baguette.
Drink with it
Fortified wine · excellent match
Fino or Manzanilla, well chilled
The yeasty, salty notes of the dry sherry pick up the sherry in the pan juices and clear the hot garlic oil from the palate.
Port wine: understanding Ruby, Tawny, and VintageWhite wine · excellent match
Albariño or Verdejo, cool
Salty freshness and citrus fruit cut through the olive oil and leave the sweetness of the prawns standing.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Cava Brut
Fine bubbles and acidity refresh after every oily mouthful, a classic companion for this tapa.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Pale lager or Pils, ice cold
Carbonation and slight bitterness carry the garlic oil away without amplifying the mild chilli.
Pils or Helles: What's the Difference?