Langostinos al ajo y pimienta

Ingredients

• 227 g (8 oz)large prawns, peeled and cleaned
• 240 ml (1 cup)sliced cabbage
• 22.5 ml (1½ tbsp)vegetable oil
• 15 ml (1 tbsp)chopped garlic
• 30 ml (2 tbsp)sliced onion
• 15 ml (1 tbsp)sliced Chinese parsley (coriander)
• 15 ml (1 tbsp)Aloaha Aloha Shoyu
• to tastefreshly ground pepper
• a dashwater, for steaming the cabbage

Instructions

1. 1

   Steam the cabbage

   Heat a pan. Cook the sliced cabbage for about 15 seconds with a dash of oil and enough water to create steam, so it cooks quickly and evenly. Transfer the cabbage to a plate.

2. 2

   Cook prawns

   Heat the vegetable oil in the pan, then add the prawns and garlic. Cook until the garlic is very lightly browned, taking care not to burn it, as this can make the dish bitter.

3. 3

   Add the seasonings

   Add the onions, Chinese parsley and shoyu. Stir for 10–15 seconds, then turn off the heat.

4. 4

   Serve the dish

   Spoon the prawns and garlic mixture over the cabbage and finish with freshly ground pepper.

What is langostinos al ajo y pimienta?

The name means prawns with garlic and pepper, and this version comes from a Hawaiian restaurant setting rather than being a traditional Spanish dish. It pairs quickly cooked prawns and aromatics with cabbage for a straightforward, savoury plate.

The method is credited to chef Chai of Chai’s Island Bistro and Dining Out with Chai & Singha Thai Restaurant. Shoyu brings a salty, rounded flavour, while fresh pepper gives the finished dish a sharper edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 12g protein, 3g carbs, 6g fat.

The prawns provide most of the protein, while the vegetable oil contributes most of the fat; the cabbage and onion add a small amount of carbohydrate. Serve it with a measured portion of rice and extra vegetables if you want a more filling, balanced plate.

Choose the prawns and shoyu

Prawns: Use large, peeled and cleaned prawns so they cook quickly and are easy to serve over the cabbage. If using frozen prawns, thaw and pat them dry before cooking.

Shoyu: The recipe specifies Aloaha Aloha Shoyu. It seasons the prawns in a short cooking time, so taste before adding any extra salty seasoning.

Steam the cabbage briefly

Cabbage base: The dash of water and oil creates steam in the hot pan. The cabbage needs only about 15 seconds, leaving it tender but not limp.

Even cooking: Spread the cabbage across the pan rather than piling it up. Move it to the serving plate as soon as it has cooked.

Keep the garlic pale

Garlic: Add it with the prawns to the hot oil and watch its colour closely. Very light browning is the cue to move on; dark garlic can taste bitter.

Prawns: Cook them until opaque and just cooked through, then avoid leaving them in the hot pan after the heat is switched off.

Finish quickly

Aromatics: Once the prawns and garlic are ready, stir in the onion, Chinese parsley and shoyu for just 10–15 seconds. This warms the additions without cooking away their freshness.

Pepper: Add freshly ground pepper over the plated dish, as directed, so its aroma stays noticeable.

Serve it over cabbage

Plating: Arrange the prawn mixture on top of the cabbage so the juices and shoyu season the vegetable underneath. Serve straight away while the prawns are hot and the cabbage still has some bite.

To make the plate more substantial, serve it with rice alongside. Keep the rice separate if you want to control how much you add.

Recipe notes & tips

• Pat thawed prawns dry so excess water does not cool the pan.
• Have the onion, parsley and shoyu ready before you start cooking.
• Use a hot pan so the prawns cook quickly.
• Watch the garlic closely and take care not to let it turn dark brown.
• Grind the pepper over the dish just before serving.

Variations

• Swap the protein: The original recipe suggests chicken, pork, beef, calamari, scallops or tofu instead of prawns.
• Add chilli: Include a little sliced chilli with the onion for extra heat.
• Use spring onion: Replace some or all of the sliced onion with spring onion for a fresher finish.
• Add vegetables: Serve the prawns with extra quickly cooked cabbage or another green vegetable.
• Serve with rice: Add rice alongside to make the dish more substantial.

Common mistakes to avoid

• Burning the garlic: Keep it to a very light brown, as darker garlic can taste bitter.
• Overcooking the prawns: Remove them from the heat once opaque and just cooked through.
• Crowding the cabbage: Spread it out so the steam can cook it quickly and evenly.
• Leaving the cabbage in the pan: Transfer it to the plate after about 15 seconds to preserve some bite.
• Adding the pepper too early: Grind it over the plated dish so its aroma stays fresh.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan until hot, taking care not to overcook the prawns; the cabbage may soften further.

Frequently asked questions