Crispy Nurungji Gambas: A Unique Twist on Spanish Gambas al Ajillo
Spanish Home Cooking at Its Finest! An Upgraded Gambas al Ajillo Recipe with Crispy Rice Cakes (Nurungji)
Indulge in the beloved Spanish classic, Gambas al Ajillo, with a delightful and unexpected twist! This recipe features plump, succulent shrimp swimming in fragrant garlic-infused olive oil, but with the exciting addition of crunchy, toasted Korean rice cakes (nurungji). The nurungji adds a wonderful textural contrast and a subtle, toasty flavor that elevates the entire dish. Transform your kitchen into a gourmet home restaurant with this easy-to-make, yet sophisticated, Spanish delight. Perfect for seafood lovers and anyone looking to explore exciting new flavors!
Main Ingredients- 1 cup (200ml) Olive Oil
- 10 large Shrimp, peeled and deveined
- 1 Baguette, sliced
Cooking Instructions
Step 1
Begin by preparing the shrimp. Peel and devein them, then thoroughly pat them dry with paper towels. This step is crucial to ensure the oil doesn’t splatter and the shrimp cook beautifully. Season the dried shrimp with a pinch of salt and freshly ground black pepper.
Step 2
Thinly slice the garlic cloves. For a more intense garlic flavor, you can also mince them. These will infuse the olive oil with a wonderful aroma.
Step 3
In a skillet or small pot, pour in the olive oil. Add the sliced garlic to the *cold* oil. Gently heat the oil over low to medium-low heat. This slow infusion process allows the garlic to release its flavor into the oil without burning.
Step 4
As the garlic begins to turn lightly golden, add the crushed red pepper flakes and dried basil. Stir them into the oil to release their fragrance. Be mindful of the red pepper flakes; add more if you prefer a spicier kick.
Step 5
Season the oil with a bit more salt and pepper to taste. Allow the flavors to meld together for a minute or two as the oil continues to gently simmer.
Step 6
Now for the exciting addition! Add the crushed nurungji to the infused olive oil. Stir it gently and let it toast slightly in the warm oil for about 30 seconds to a minute. This will allow the nurungji to absorb some of the delicious oil and develop an extra layer of crispiness.
Step 7
Carefully place the seasoned shrimp into the skillet. Cook them in the fragrant olive oil, stirring occasionally, until they turn pink and opaque, about 3-5 minutes. Avoid overcooking, as this can make the shrimp tough.
Step 8
Once the shrimp are perfectly cooked, remove the pan from the heat. Sprinkle the dish generously with dried parsley for a fresh finish and visual appeal.
Step 9
Serve the Nurungji Gambas hot, accompanied by slices of toasted baguette. The toasted bread is perfect for scooping up the flavorful oil and tender shrimp. Enjoy the delightful crunch of the nurungji with every bite – a truly unique and satisfying Spanish experience!
