Gambas con Kabute

Ingredients for Gambas con Kabute

• 500 g shell-on prawns
• 12 white button mushrooms, sliced
• 1 red capsicum, sliced
• Juice of 1/2 lemon
• 1 1/2 cups water
• 1 tbsp cornstarch, mixed with 3 tbsp water
• 1 tbsp tomato paste
• 1 tsp cayenne pepper, or to taste
• 1 shallot, minced
• 6 cloves garlic, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Oil, as needed
• Chopped parsley, for garnish
• Crispy fried garlic, for garnish

How to cook Gambas con Kabute

1. 1.Remove prawn heads and shells. Roast them until brownish red and crisp, then simmer with water for 10 minutes, mash, reduce to 1 cup, and strain.
2. 2.Marinate peeled prawns in lemon juice for 15 minutes.
3. 3.Sauté mushrooms in oil for 2 minutes; remove. Sear prawns over high heat; remove.
4. 4.Sauté garlic and shallot over high heat. Add capsicum and cayenne for 1 minute, then tomato paste for 1 minute.
5. 5.Return prawns and mushrooms. Add prawn stock and cornstarch slurry; boil, stirring continuously, for 4 to 5 minutes until thick.
6. 6.Season with salt and pepper. Garnish with parsley and crispy fried garlic before serving.