Laksa lemak with prawns
A classic on the streets of Malaysia. Tastes even better at the dining table at home thanks to...
Classic Gambas al Pil Pil with Chili-Garlic Infused Oil
This Portuguese classic is often considered the ultimate prawn dish.
| Ingredients (6 servings) | ||
|---|---|---|
| 18 | piece(s) | Red king prawns, with head |
| 12 | cloves | Garlic |
| 10 | tablespoon(s) | Olive oil |
| 3 | piece(s) | Chili peppers, dried |
| 60 | ml | White wine, dry |
| Salt | ||
| Parsley, chopped | ||
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Peel the prawns, leaving the tails intact, and twist off the heads. Press the heads over a fine sieve to extract their aromatic juice, and set it aside.
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Peel and thinly slice the garlic. Heat the olive oil in a wide pan, add the garlic, and fry over medium heat until golden—but not too dark, to avoid bitterness.
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Add the prawns, season with salt, and toss in the coarsely chopped chili peppers. Sauté over high heat for about two minutes, turning once. Remove the prawns from the pan and keep them warm.
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Deglaze the pan residue with white wine and let it simmer for about two minutes. Whisk the prawn juice, that was put aside, with a little olive oil to form a light emulsion, then stir it into the pan off the heat.
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Finish with freshly chopped parsley, return the prawns to the pan, and toss briefly to coat them in the hot sauce.
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Serve immediately on a warmed platter—ideally with plenty of crusty white bread to soak up the delicious sauce.
Tip:
Falstaff wine recommendation
Riesling Ried Nussberg 2024
Winery Werner GrollyA 2025 SALON winner, this Riesling stands out for its cool freshness and precise fruit profile. Notes of citrus and white peach define the nose, while the palate is taut, lively, and mineral-driven. Its bright, refreshing acidity makes it an ideal pairing for this dish.
