Type of mealMain course
Nº of people
50ml Gallo Reserve Extra Virgin Olive Oil Reserve
10ml Gallo White Wine vinegar White Wine
To taste * Gallo Piri Piri sauce Piri Piri Sauce
- 400g Prawns, cores without shells - grade 20/30
- 20g Garlic
- To taste * Chopped Fresh Coriander
Method of preparation
Slice prawns open and remove entrails without separating halves completely.
Warm up the olive oil, brown the crushed garlic and then add prawns.
Add the white wine and when ready add the Gallo White Wine Vinegar.
Sprinkle with chopped coriander.
The open prawns look more plentiful. It is important that the prawns do not cook too long and become dry.
The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!