Ingredients: 500 grms. tiger prawns, peeled and deveined 1 tspn. paprika ¼ cup calamansi juice 100 grms. chopped garlic ¼ cup olive oil 50 grms. chopped parsley 2 jiggers brandy 2 pcs. green chilli 30 grms. garlic chips 100 grms. banana leaves (round cut) 1 pc. white onion 30 grms. finely julienned pumpkin 30 grms. finely julienned carrots 1 tspn. crushed peppercorn To serve with 2 cups cooked rice Cooking Instructions: Marinate for 10 minutes peeled shrimps in paprika, calamansi juice, salt, pepper and olive oil. Sauté chopped garlic in hot olive oil. Add in shrimp and flambé with brandy. Season with salt and pepper. Have ready heated sizzling plate, brush with onion and oil. Bed with banana leaf. Arrange Gambas Al Ajillo and cooked rice on sizzling plate. Garnish on top with julienned carrots and pumpkin. Sprinkle with crispy garlic chips and chopped parsley. Post navigation
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