Chef Carrie Scully heads the kitchen at Tiki Taka, in Kuala Lumpur, Malaysia. She shares a unique Asian take on a classic Spanish dish from her menu.

 

Sriracha Gambas Al Ajillo

Gambas Al Ajillo is a classic Spanish tapas, however at Tiki Taka, we have given this dish a twist by adding our favourite Thai chilli sauce, Sriracha, to give it an extra kick!

 

 

Ingredients

  • 2 tbsp extra virgin olive oil
  • 15gram unsalted butter
  • 1 tbsp minced garlic
  • 5 pieces medium sized tiger prawns (peeled, deveined, tail on)
  • ¼ tsp white pepper
  • ¼ tsp salt
  • ¼ tsp fine chilli flakes
  • 1 tsp Sriracha chilli
  • 1 tsp chopped Italian parsley
  • Lemon and French bread to serve

Method

  1. Add olive oil, butter and garlic to a pan and saute till fragrant, around 1 minute.
  2. Add in white pepper, salt, chilli flakes, Sriracha chilli.
  3. Add in the prawns, saute for 2 to 3 minutes till cooked through.
  4. Turn off heat and add in chopped Italian parsley.
  5. Serve with slices of toasted crusty bread and a wedge of lemon.

 

Want to see more of her? Check out her interview.