Remove the prawns from the shell. To do this, break the shell apart from the underside with both hands and remove the meat. If possible, leave the tail piece with the shell on. Score the back with a sharp knife and carefully remove the fine black intestine. Sometimes it is so fine that it can hardly be seen. Then it does not have to be removed. Rinse the prepared prawns under cold water and pat dry with kitchen paper. Peel the garlic cloves, remove any green seedlings, press the garlic through the press. Wash the chilli pepper, cut it lengthways, remove the seeds and cut the halves crosswise into thin strips.
Heat the olive oil in a large pan. Briefly fry the garlic and chilli in it. Add the prawns and fry on one side for about 1 minute until they turn pink. Then turn the prawns and fry the other side in the same way. Salt the prawns to taste and serve immediately.
Variants: There are numerous variants of this dish in Valencia, for example. Some people put the prawns in a marinade made from olive oil and garlic for 2-3 hours. Then they are put on skewers and briefly placed on the grill. The combination with aioli, a garlic mayonnaise, is also popular. Here the prawns are fried in olive oil, drizzled with lemon juice and dipped into the aioli. There is also white bread. In Murcia, chopped parsley (1 bunch for 4 servings) is briefly heated with the garlic in olive oil and after frying the prawns are generously distributed over them.
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