Gambas À La Porto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg prawns, unpeeled
- 5 clove (s) garlic
- 200 ml white wine, dry
- 250 ml olive oil
- 0.5 teaspoon ½ piri-piri, or sambal oelek
- 1 bunch chives
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Wash the prawns well. Cut open on the back and remove the intestines. Press the garlic, cut the chives into rolls and mix with all the ingredients. Place the prawns in the marinade and leave to stand in the refrigerator for at least 2 hours.
- Heat part of the marinade in a large pan (the bottom of the pan should be well covered) and fry the prawns well in portions until they are pink. The prawns must always swim in the marinade when frying. Serve the prawns with the marinade.
- This goes well with fresh baguette, which is used to dip the marinade.
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