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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

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.
  2. 2

    In a pot, heat olive oil.
  3. 3

    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.
  4. 4

    Season with fresh herbs: thyme sprigs, basil leaves, and rosemary sprigs.
  5. 5

    Let the salad cook for 4 to 5 minutes , Switch off the gas below the sizzler plate and place it in a wooden plate.
  6. 6

    Place two curly lettuce leaves on the plate.
  7. 7

    Pour the salad on these lettuce leaves for a sizzling effect.
  8. 8

    Garnish with lemon wedges.
  9. 9

    Serve hot.
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