Garlic Prawns with Chili and White Wine

Method

• 1
  Peel the garlic and slice it thinly.
• 2
  Also slice the chili pepper into thin rings. The amount can be adjusted according to desired spiciness.
• 3
  If the prawns still have heads, carefully detach them and set aside. Remove the shells except for the tail segment. Carefully remove the intestine with a skewer or a small knife. Squeeze the juice from the prawn heads into a small bowl, mix with 2 tbsp olive oil, and set aside.
• 4
  In a pan, heat the remaining olive oil over medium to high heat. Briefly sauté the garlic and chili until fragrant. Reduce the heat slightly, add the prawn heads, and fry them on both sides until they turn a vibrant red color.
• 5
  Salt the prepared prawns, add them to the pan, and sear them vigorously for about 30 seconds on each side. Then remove the prawns from the pan and set aside. Now remove and discard the prawn heads.
• 6
  Add the juice from the heads and the white wine to the pan. Let the liquid reduce until only about 2 tbsp of sauce remain.
• 7
  Pour the sauce over the reserved prawns, sprinkle with freshly chopped parsley, and serve immediately hot with fresh white bread.
• 8
  Tip: The juice from the prawn heads gives the dish a particularly intense aroma. Make sure not to let the garlic get too dark, as it will taste bitter. Cook the prawns only briefly so they remain juicy.