Uploaded February 2015 | Updated September 2026, 2 weeks ago
Jeremy Pang and Florita Alves make grilled prawns with a white wine and garlic glaze, also known as Gambas à Macau. Full recipe below:
GRILLED CHILI PRAWNS RECIPE:
Ingredients:
Prawns: 3kg
Red Chili: 100g
Garlic: 150g
Shallot: 150g
Parsley: 50g
White wine: 200ml
Butter: 180g
Salt, pepper, and olive oil: As needed
Method:
Cut along the back of the prawn with scissors. De-vein prawns and clean thoroughly with water. Drain and set aside.
Chop garlic, red chili, shallot and parsley and season with pepper. Stuff the back of each prawn. Allow to marinate for 1 hour.
Heat olive oil in a frying pan, fry prawns on both sides until they are evenly cooked, turning bright red. Pour over some white wine in the process. Set aside.
Melt the butter in a saucepan and add the remaining marinade and salt, stir-fry it for a while and include a splash of white wine. Pour over the prawns and serve immediately.
©Florita Alves
Jeremy Pang and Florita Alves make grilled prawns with a white wine and garlic glaze, also known as Gambas à Macau. Full recipe below:
GRILLED CHILI PRAWNS RECIPE:
Ingredients:
Prawns: 3kg
Red Chili: 100g
Garlic: 150g
Shallot: 150g
Parsley: 50g
White wine: 200ml
Butter: 180g
Salt, pepper, and olive oil: As needed
Method:
Cut along the back of the prawn with scissors. De-vein prawns and clean thoroughly with water. Drain and set aside.
Chop garlic, red chili, shallot and parsley and season with pepper. Stuff the back of each prawn. Allow to marinate for 1 hour.
Heat olive oil in a frying pan, fry prawns on both sides until they are evenly cooked, turning bright red. Pour over some white wine in the process. Set aside.
Melt the butter in a saucepan and add the remaining marinade and salt, stir-fry it for a while and include a splash of white wine. Pour over the prawns and serve immediately.
©Florita Alves
