by Chef Rose Bud
This is a Spanish recipe adapted by Filipinos. The Spaniards usually eat this with bread, but most Filipinos have gambas with rice or on its own as a snack while drinking beer.
- ½ kilo large prawns, peeled, deveined and butterflied
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- 2 tbsp Worcestershire sauce
- 1 tbsp Kikoman seasoning
- 1 cup red bellpepper, strips
- 1 cup green bellpepper, strips
- 2 cloves garlic, minced
- 2 pcs siling labuyo
- Ajinomoto Umami super seasoning
- salt and pepper
1. Heat oil in pan with butter. Saute garlic and add prawns.
2. Stir in bell peppers
3. Season with ajinomoto umami super seasoning
4. Salt and pepper to taste
5. Add siling labuyo
6. Season with kikoman and worcestershire sauce and serve.
2. Stir in bell peppers
3. Season with ajinomoto umami super seasoning
4. Salt and pepper to taste
5. Add siling labuyo
6. Season with kikoman and worcestershire sauce and serve.
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