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Mushroom and prawn bites (xampinyons i gambes)
Serves 4 Starters and mains
Ingredients
- 5 garlic cloves
- 100ml olive oil
- chilli flakes, to taste
- 12 medium raw shell-on prawns
- 12 small mushrooms, stalks removed
- 2tbsp finely chopped
- flat-leaf parsley
Method
Put the garlic cloves and a pinch of salt in a mortar and pound until the garlic is creamy. Pour around 3tbsp of the olive oil into the mortar, add some chilli flakes and mix thoroughly. Transfer the garlic chilli oil to a bowl.
Peel and devein the prawns, discarding the shells, but keeping the heads on. Add to the bowl and combine with the garlic chilli oil. Set aside to marinate for 30 minutes.
Warm a non-stick frying pan over a medium heat, then pour in the remaining olive oil. When hot, add the mushrooms, stalk side up, and brush with garlic chilli oil. Cook gently for 3 minutes, then turn over and cook for a further 2 minutes, then sprinkle with the parsley. Remove the mushrooms from the pan and arrange on a serving plate.
Pour the garlic-marinated prawns into the same pan, add a sprinkling of chilli flakes and fry for 2 minutes on each side. Serve the prawns on top of the mushrooms.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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