Navajas al Ajillo (Razor Clams Garlic Style)
Courtesy of Miguel Maestre from his book, 'Spanish Cooking'.
12 green (raw) prawns
3 Tbs vegetable oil
1 garlic clove, crushed
3 dried red chillies, soaked, drained and chopped
2 Tbs chilli sauce
4 Tbs tomato sauce
1/2 tsp salt
1 tsp sugar
1 tsp cornflour, blended with 1 Tbs cold water
4 spring onions, chopped
1 egg white
Clean prawns by inserting wooden satay stick through back and hooking out intestinal tract.
Heat oil in wok, and fry prawns quickly, being wary of spitting, then drain and set aside.
Drain off all but 1 tablespoon oil and reheat. Add garlic, chillies, sauces, stock, salt and sugar, and stir well to mix.
Add cornflour paste, bring to boil and stir for 1 minute.
Add prawns and spring onions, and toss to coat.
Add egg white and stir until sauce thickens. Serve immediately with plenty of fragrant coconut rice or steamed jasmine rice.