We reinvented the Spanish pica-pica into something equally comforting to eat at home. Add more garlic to pack a stronger punch!
Prep Time 10 minutes
4 cups cooked spaghetti or
1 kilo tiger prawns,
about 16 pieces, peeled
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/3 cup chopped garlic
2 tablespoons white wine
1/2 teaspoon liquid seasoning
2 tablespoons soy sauce
2 tablespoons water
pinch of chili flakes
1 In a large sauté pan on medium heat, place butter and oil and heat until frothy.
2 Add garlic and sauté until fragrant. Do not allow to brown.
3 Add peeled prawns and cook until slightly pink.
4 Add the rest of the ingredients and toss into the prepared pasta. Serve hot.
If you liked this recipe, we highly recommend : Tipsy Gambas, Gambas Al Ajillo
Photography by David Hanson │ Food Preparation by Carina Guevara │ Styling by Elaine P. Lim
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