This dish combines the rich taste of olive oil with the piquancy of lime. Adding the broth from the boils prawns gives the dish more flavor and provides a sauce that’s perfect for mixing with rice.
1 kilogram medium prawns
2 cups water
1/4 cup lime juice
olive oil (extra virgin)
1 head garlic, chopped
salt and pepper, to taste
cilantro leaves for garnish (optional)
1 piece bird’s eye chili, chopped (optional)
* Peel prawns, reserving the shells and the heads. Boil the shells and the heads in 2 cups water. Strain and reserve 1 cup of the resulting broth. Slit back of prawns to remove the intestine (devein).
* Marinate prawns in lime juice for about 30 minutes.
* Heat olive oil in a wok. Sauté garlic for 20 to 30 seconds until the aroma comes out. Add in the prawns. Pour in the cup of strained broth. As soon as the prawns turn to an even pink color, remove from heat. Add salt and pepper to taste.
* Spoon prawns and sauce onto a serving dish and sprinkle with chopped cilantro and chilies if desired. Serve with rice.
This dish is so rich in flavor yet so easy to prepare.