Speaker: Classic garlic shrimp dish. I am taking a little step further, using a restaurant trick that you might know at home. We are going to make a sauce using the shells. We are going to end up with a really vibrant and punchy little sauce to pour over those shrimps.
So the first thing that I am going to teach you today is how to peel these little shrimp. What you want to do as you can just find a piece like that and pull it out. It's quite a slow process, but it's a very good thing to do yourself. So what you want to do is basically run your knife just ever so slightly down the back of that prawn. What you have is a little believe it or not, a little intestine. Now if you just pull that out with your fingers, that's not going to be the end of the world, if you eat that, but it really is much, much nicer if you get that out.
Now what I am doing as each time I peel a prawn we are keeping the shells. The shells are going to form the base of our sauce and that really is very important. So what I have here is my nice flame. We want to get some nice heat into this first step of the process. It is pretty that the pan is quite warm. I am going to use a nice little bit of olive oil. Use a good quality olive oil, a slightly lighter one than usual because we are cooking.
Now what I am going to put into the pan is the nice prawn shells that we kept on one side. This is basically a process of making a very quick little sauce. The whole cooking process is only going to take us two to three minutes and we can already get those great flavors coming off those shells. So just keeping them moving at all times and I can feel a lot of the juices coming out of them already. The real body of the sauce is coming to from these prawn shells. That's where you are going to get all that intense prawn flavor that we are just going to drizzle over the top of the prawns at the end. All those lovely juices have come out of the prawns. Now what we are going to do is we are going to -- over here I have a nice sieve on top of the pan and we are going to get those prawns in there and capture all those wonderful juices.
I will just use my spoon, push all that incredible flavor going into the pot. So if I have a little look in there, I have base to my prawn sauce. So I am just chopping up some garlic here, run your knife through it until it's nice and fine. At the same time, I have my pan heating up over here. So you can see there is a very full flame here and regular frying pan and what we are going to do is we are going to get our garlic and chili working in there so that happens really quickly. That process will take all of 40 seconds. Quite a generous six teaspoons of olive oil. So as soon as that starts heating up, we will go in with the garlic and you can hear that wonderful sizzle. I am also adding at the same time, some chilies, onions and peperoncino which is an Italian type of dried chili. You can also very easily chop up some fresh little bird's eye chilies, but the peperoncino gives it a nice, little kick.
What's crucial here is the temperature that it goes in. You can see that that's floating up. As soon as our garlic starts just turning brown, we are going to take it off the heat because there is going to be enough in that pan left to just make it that nice, crispy texture that we are looking for. That's it, perfect. We will take it off. Now what we want to do using a spoon with some holes in it we will very quickly transfer that on to some nice paper to dry it off.
So what we have got is our lovely oil. We have kept it. We have got the chili and the garlic on our plate right now and we are going to use that oil to start cooking our prawns. They are going to absorb all that lovely chili and garlic flavor. So they go straight in and we get that lovely sizzle going. Just spread them around evenly so that they all have little pieces of prawn. So I am just going to give those a little sprinkling of salt. Then you just want to cook them until they have got that transparency on the outside and they will be lovely and pink. So you can see those coming along nice. I will turn them all over. We will give them 30 seconds on that side, a little shake of the pan. I think if I am not mistaken, those are ready to come off. So I am just keeping my shrimp into a nice little bowl where they will stay nice and warm until I am ready to dress the plate. If you look in the bottom of that pan, you will see that I have that incredible cooking oil that is going to be full of flavor. We are going to combine that now with our lovely shrimp oil that we had earlier and that will form a great, great sauce.
So I have the beautiful prawns that I saved from earlier on that I got from those fantastic shells. I am just going to pour that into my big bowl. Now slowly I am going add in that wonderful garlic and chili oil, making our lovely little sauce. I have our prawns that have still got enough heat in them. Our marriage made in heaven, as far as I am concerned, with a little bit of fresh parsley on top of those prawns. To dress that fish I am going to put it on a plate with my lovely crispy garlic and chili over the top. Look at that, isn't that absolutely delicious looking?
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