Chef Maria Ignacia Jara of Restaurant Parque Antumalal at Hotel Antumalal – Pucon, Chile
Yield: 4 servings
100 milliliters olive oil
1/2 kilogram prawns
2 garlic gloves, finely chopped
1 dried cacho de cabra chili pepper, finely chopped
200 milliliters white wine
Salt and freshly ground black pepper
Heat the olive oil in a pan and add the prawns and garlic. Lightly fry for a few seconds and add the chili pepper. Add the white wine and cook for one more minute. Season with salt and pepper.