500gmedium prawnsrinsed, peeled and deveined with tail intact (reserve shells for flavour)
1headgarlic
1/2cupextra virgin olive oil
2Tbsprice vinegar
Parsleychopped
Red siling labuyo or bird's eye chillichopped (I used just 1 pc)
Salt and pepper
1tsppaprika
Calamansi for rinsing the prawnsoptional
Instructions
Mince 3 to 4 garlic cloves and put them in a bowl with the shelled prawns. Season with paprika, salt, pepper and about 3 to 4 Tbsp olive oil.
Crush about 3 to 4 garlic cloves and put them together with the prawn shells and chilli in a skillet. Saute to low-medium heat while turning the shells. In 8 to 10 minutes, the oil should be aromatic and the shells, deep red. Turn off the heat and strain. Press on the shells and garlic until all the oil is extracted. Set aside the oil and discard the shells and garlic.
Using the flavoured oil, heat the skillet to medium-high heat. Add 3 to 4 cloves sliced garlic until golden brown. Add in the prawns and cook very briefly, only until all sides are bright orange. This will take less than 3 minutes. Add the vinegar and parsley. Then turn off the heat and serve immediately.