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King prawns cooked with sobrasada and garlic served with a sweet potato salad.

Gambas al Ajillo (For 2) INGREDIENTS: FOR PRAWNS 1 2 Large king prawns, shelled and deveined (heads left on). Press on kitchen towel and pat dry 1 tsp olive oil 1 finely chopped medium sized shallot 1 small garlic clove finely chopped 1 tbsp chopped bell peppers Generous tbsp or two of Sobrasada (I prefer the Iberian) Squeeze of lemon juice Salt to taste Sprinkle fresh coriander INGREDIENTS: FOR SWEET POTATO SALAD 1 small sweet potato, diced and blanched 200g mixed leaves 1 red onion finely sliced 1 tsp toasted coriander seeds Vi chopped red chilli Drizzle of olive oil Salt and pepper METHOD For the prawns Heat a shallow saute pan over a moderate heat and add the oil followed by the shallot and bell pepper and garlic with a drop of warm water. Sautee this until the water evaporates and shallots are slightly translucent. Now add the sobrasada and allow to melt. Mix well with the onions and peppers. Add the prawns to the sobrasada mixture turning occasionally until cooked through. Finish with a squeeze of lemon, salt to taste and sprinkle on fresh coriander. For the salad Deep fry the sweet potatoes at 180c until golden and set aside. Toss the mixed leaves with olive oil, coriander seeds, chilli and combine with the sweet potato. Season with sea salt and cracked black pepper. Tip: It's always god to have some warm focaccia on hand to
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Title Annotation:Features
Publication:Wales On Sunday (Cardiff, Wales)
Article Type:Recipe
Date:Apr 14, 2013
Words:238
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