King prawns with wet garlic, olive oil and white wine.
Wet fresh garlic is a lot milder than what we would call ordinary garlic. Although it’s quite hard to come across it (one wonders why, since garlic is growing all year round on the British Isles) and expensive, at almost £6 a kilo should you find some it’s worth it.
Buy a couple of heads and try this fresh flavoursome recipe in under 10 minutes, minimum of effort and ingredients, maximum freshness and taste.
- 500g head on fresh king prawns
- 1 head wet garlic
- 100ml olive oil
- 100ml white wine
- salt&pepper&chili flakes (optional)
- 1/2 lemon, 1/2 lime
- Heat the oil in a large frying pan or wok. I used a wok, works quite well here.
- Slice the wet garlic head like you slice an onion, rounds from the bottom, and 2mm thick. You can also use ordinary garlic, just peel and bash the cloves to break a few times. Fry the garlic for a couple of minutes (high heat) until it just starts to catch on some colour, then add the prawns and stir well.
- Let the prawns cook for a couple of minutes as well, season with salt and pepper, and splash on the white wine. I’ve used a Spanish Moscatel, nice, fresh and fruity, use whatever you fancy.
- Cook for another 2 or 3 minutes or until the king prawns are done, serve with lemon and lime wedges, and (optional) if you like a kick, dried chili flakes for heat.
Fresh crusty bread is best here, to mop up all the nice king prawn and wine sauces, the wet garlic is mellow and tasty, I ate it all the whole head. Enjoy this one.