2 Serves
15 Mins
Peel the prawns, leaving the tails intact, and use a toothpick to carefully remove the digestive tracts.
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SpanishVitamin K
181 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
20 µg / 2.4 µgFolate
136 µg / 400 µgCalcium
141 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
142 mg / 420 mgPhosphorus
497 mg / 1,250 mgPotassium
2227 mg / 4,700 mgSodium
882 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
11 g / 28 gSugar
21 g / 50 gSaturated Fat
1 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Season the prepared prawns with a pinch of sea salt.
In a frying pan or flameproof pot, combine the olive oil, sliced garlic, and dried chillies over high heat.
Once the garlic turns golden, add the prawns and cook for 1 to 2 minutes per side until they turn pink.
Remove from heat, garnish with freshly chopped parsley and cracked black pepper, and serve immediately.
2
g58
g3
g
Lebanese
American