Prawns in Garlic Sauce

How to make crayfish in garlic: Step by step 

1. Defrost the crayfishRemove them from the freezer and leave them in the fridge overnight to thaw. If you're in a hurry, submerge them in cold water a couple of times until they lose their chill. Then, pat them dry with a paper towel to prevent splashing.
2. Prepare the crayfishIf they're large (more than 15 cm), cut them in half lengthwise to help them cook faster. If they're small, leave them whole. 
3. Chop the garlic and chiliPeel the garlic and slice it thinly. If you're using chili peppers, slice them as well. The spiciness is optional, but it adds a great kick.
4. Heat the oilPlace the extra virgin olive oil in a large skillet over medium heat. Use a wide one so the crayfish have enough room to cook thoroughly.
5. Fry the garlic and chili pepper Add the garlic and chili (if using) to the oil. Cook for 1 minute, until the garlic smells good, but be careful not to burn it.
6. Put the crayfish in: Place the crayfish in the pan, all in a single layer. Cook for 2-3 minutes on one side. If they don't all fit, cook in batches.
7. Turn them over and add extra (if you want)Turn the crayfish over with tongs. If you like, add white wine or lemon juice for a flavorful sauce. Reduce the amount to prevent the alcohol from escaping.
8. Just cooked them: Let them cook for another 2-3 minutes, until the meat is white and firm. This way you'll know they're cooked to perfection.
9. Season and serve: Add salt and pepper to taste, transfer to a nice plate, sprinkle with parsley, and squeeze the lemon wedges on the side.
10. To eat!Serve them warm with some good bread to dip in the garlic oil. You won't be able to stop!

Tips to make it turn out great

• Don't overcook it.If you leave them too long, they'll become tough and more chewy. Remove them when they're white and firm.
• Play with garlic and spiceIf you find the garlic strong, use less. Do you like it spicy? Use more chili!
• No crayfish on hand: Try it with prawns or shrimp, they are just as delicious.
• A trick with butter: If you add a little butter to the oil at the beginning, it will give it a smoother, creamier touch.
• Watch out for the sizeIf they are very large, give them 1-2 minutes more per side so they are not raw inside.

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