Garlic & Chilli Prawns | Bart’s Fish Tales | #MyFoodMemories | AD

Garlic & Chilli Prawns | Bart’s Fish Tales | #MyFoodMemories | AD


Hi guys! Me and Hotpoint are bringing to life people’s incredible food memories. Patsy sent in her food memory of the
most amazing chili garlic prawns she’d ever had and the perfect person to bring
her prawns back to life, is the one and only Bart. From Bart’s fish tales. Thank You Jamie, and Patsy I’m going to bring the memory of these amazing prawns back to life! And guys you’ve got to try this too. By the way, if you want to see more of these brilliant stories and if you want to win some Hotpoint kitchen appliances click the link and head to food memories hub. But first let me tell you about Patsy when she tried the prawns for the very first time. So she was in Torremolinos south of Spain, many years ago together with her partner David. They were sitting at the seaside, table full of Tapas, a glass of chilled white wine, the smell of the garlic and the chili. Sounds perfect right? But whenever she goes back to Spain and she orders this dish it has never been as good as the first time It’s delicious prawns fried up with some good olive oil. Chili, garlic, a bit of lemon, parsley and some lovely bread to serve with. I now want to recreate this dish to be just as good, if not better. So first we need to get our prawns ready. So you could use any prawns you like, but make sure they are sustainably sourced, and today I am using king prawns. So first we need to remove the head. Remove the shells except the tail part. And I save the shells and the head because they are full of flavour and perfect for your stock or sauces. Now I’m going to de-vain the prawns because this might give a better taste to the dish. Finely chop 3 cloves of garlic, Patsy loves a lot of garlic. De-seed and chop a whole red chili. Okay now the parsley, take the leaves off and chop it up. Now it’s time to start cooking and you could cook this dish in a pan, but Patsy told us she had this in a heat proof dish like this. I’m going to have this dish straight on my Hotpoint gas hob. So this hob will give us great heat distribution across the dish, ensuring the prawns cook evenly. And don’t worry by the way, if it’s heat proof the dish wont crack. Add in 50mls of, oil enough to cover the bottom of the dish. I’m using really good Spanish olive oil because it gives lots of flavour. Okay so now first add the chili. Then the garlic. Now have it there for around 20-30 seconds, so the flavour gets well infused into the oil. So 1/2 a teaspoon of paprika powder, give it a stir. Beautiful colours, and now I add the prawns. So I want to have my prawns nice and juicy and that’s why I only give them 2 minutes each side. Turn them around. So at this stage I add a bit of parsley already Look at these colours, we have the red, we have the the white of the prawn and now the green. And a squeeze of lemon. Turn the heat off. Add the rest of the parsley. So this is ready. I take it off the heat and I season it with a sprinkle of salt. And to go with this dish, some nice and crusty bread. Warming up in my Hotpoint oven. I’m going to have a taste right now. Wow this is super delicious. It’s juicy inside, a bit of sweetness of the prawn together with the spiciness of the sauce. The chili and the garlic and the bit of acidity of the lemon on top. And as Patsy did on the Spanish coast, a nice glass of Spanish wine. Perfect. Thank you Patsy for sharing this memory with us, it tastes so good. And to help Patsy cook this dish at home Hotpoint is giving her a gas hob, and if you want to win a whole range of Hotpoint kitchen appliances, click the link and enter the competition. Bye guys.

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