Garlic & Chili Prawns
by Val CucinaGarlic & Chili Prawns
Rated 5 stars by 1 users
Category
Main Course
Servings
4-6
Patsy first tried these amazing garlic and chilli prawns in Torremolinos in southern Spain, where she enjoyed them as part of a delicious tapas spread. Eaten by the sea with a glass of chilled white wine, this was the standout dish. These gorgeous prawns are super-easy to recreate at home; the beachfront setting is optional, but for maximum Spanish effect, the chilled wine and crusty bread are not! ”
Ingredients
-
4 tablespoons olive oil
-
500g raw prawns, peeled
-
4 garlic cloves, finely grated
-
Crushed chilis, or finely chopped fresh chilis
-
1 tablespoon soy sauce
-
1 tablespoon oyster sauce
-
1 tablespoon tomato ketchup
-
Coarse sea salt
-
Pinch of sugar
-
1 teaspoon chili powder (optional)
-
Perforated parchment paper
Directions
Preheat the air fryer @ “ROAST” to 390F/200C with “CONVECTION” function; spray the wire basket with cooking oil spray. Line the wire basket with “perforated parchment” paper.
To make the “perforated parchment paper”, take a piece of baking parchment paper and poke small holes with a large size pin or a medium size clean nail so that the fish will not stick to the wire basket during cooking.
Cleans the prawns if they are from the market and still have the heads on.
Mix together the garlic, soy sauce, oyster sauce, ketchup, sugar and chili (optional) together in a bowl and mix well until all the ingredients are dissolved and become one sauce.
Toss the prawns in the olive oil and try to coat the shrimps completely with the oil. After the prawns are coated, toss them in the oyster/soy/ketchup mixture.
Now place the prawns in the wire basket with a metal tray underneath to catch the drippings.
Place the prawns into the air fryer wire basket with a metal tray underneath to catch the drippings.
Cook the prawns on one side for 10-12 minutes; turn the prawns over in the basket and cook for another 8 minutes on the other side.
When the prawns are done, remove them to a plate and sprinkle with chopped scallion and parsley, and extra chili if you like them extra spicy. Make certain you do not over-cook the prawns.
Sprinkle some chopped scallion over top, serve immediately.