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Gambas Ala Plancha

This fabulous Spanish recipe loaded with the rustic flavours is perfect for prawns.
Chef Ripudaman Handa's Achari Moroccan Tagine recipe
Serves

- 2

Cooking Time

-10-15 min

Difficulty

- Easy

Preparation Time

- 10 min

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INGREDIENTS

  • 3 to 4 tbsp olive oil
  • 2 star anise
  • 2 red chillies
  • 1 tsp black peppercorns
  • 5 to 6 green olives
  • 5 to 6 black olives
  • 8 to 10 cherry tomatoes
  • ½ roasted garlic and onion
  • 5 to 6 prawns
  • 2 to 3 tbsp white wine
  • 1 tbsp white wine vinegar
  • Sea salt to taste
  • 3 to 4 thyme sprigs
  • 3 to 4 basil leaves
  • 2 to 3 Rosemary sprigs
  • 2 curly lettuce
  • For Garnish: Lemon wedges

HOW TO PREPARE GAMBAS ALA PLANCHA

  1. 1

    Keep a sizzler plate for heating. In a pot, heat olive oil. Add star anise red chillies, black peppercorns, green and black olives, cherry tomatoes, roasted onion and garlic, prawns, white wine, white wine vinegar, sea salt and mix well. Season with fresh herbs: thyme sprigs, basil leaves, and rosemary sprigs. Let the salad cook for 4 to 5 minutes , Switch off the gas below the sizzler plate and place it in a wooden plate. Place two curly lettuce leaves on the plate. Pour the salad on these lettuce leaves for a sizzling effect. Garnish with lemon wedges. Serve hot.
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