# Spanish Garlic Spot Prawns with Sweet Potato Fries and Green Beans Amandine > Sweet spot prawns get a Spanish tapas treatment with plenty of garlic, parsley, and a little chile. Thick sweet potato fries catch the garlicky juices, while lemony green beans and toasted almonds keep the plate bright and crisp—a generous dinner for a cool evening. - URL: https://www.chezjk.com/recipes/spot-prawns-al-ajillo-with-sweet-potato-fries-and-green-beans-amandine - Author: Jonathan Katzman - Cooked and photographed: 2023-11-26 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, pescatarian ![Spanish Garlic Spot Prawns with Sweet Potato Fries and Green Beans Amandine](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F53d98016a0b3fa36.jpg) ## Spanish Garlic Spot Prawns Gently cooking the garlic first flavors the oil without burning it. A brief, separate sear keeps the delicate prawns juicy before they meet the garlic and parsley. ### Ingredients - 2 lb large headless spot prawns, shells and tails left on - 12 cloves garlic, coarsely chopped - 4 tablespoons extra-virgin olive oil - 2 tablespoons ghee, divided - 1/4 teaspoon red pepper flakes - 1/2 teaspoon fine sea salt, plus more to taste - 1 tablespoon fresh lemon juice - 1/3 cup roughly chopped flat-leaf parsley ### Instructions 1. Cut along the back of each shell with kitchen shears and remove the vein, keeping the shell attached. Pat the prawns thoroughly dry and refrigerate until ready to cook. 2. Put the olive oil and garlic in a large skillet over medium-low heat. Cook for 3–5 minutes, stirring, until fragrant and barely pale gold. Add the pepper flakes for the final 20 seconds, then transfer the garlic and oil to a heatproof bowl. 3. Increase the heat to medium-high. Season the prawns with salt. Add 1 tablespoon ghee and sear half the prawns in a single layer for approximately 1–2 minutes per side. Transfer to a plate and repeat with the remaining ghee and prawns. 4. Reduce the heat to low and return all prawns and the garlic oil to the skillet. Toss briefly until the flesh is pearly and opaque through the thickest part, with no translucent center; a thermometer inserted into the flesh should read 145°F. Avoid cooking them into tight coils. 5. Remove from the heat and add the lemon juice and parsley. Taste the cooking juices for salt and serve immediately with all the garlic and oil. ### Notes - Shells protect the delicate flesh and flavor the cooking oil. Provide a bowl for shells and napkins at the table. - For smaller prawns, begin checking doneness after 1 minute per side. ## Roasted Sweet Potato Fries Wide spacing and a hot oven brown the edges while leaving the centers creamy. Salting after roasting helps keep the surface dry during cooking. ### Ingredients - 2 lb orange-fleshed sweet potatoes - 2 tablespoons avocado oil - 3/4 teaspoon fine sea salt, or to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two large rimmed sheet pans. 2. Scrub or peel the sweet potatoes and cut into approximately 1/2-inch-thick fries. Dry well and toss with the avocado oil. 3. Spread across the pans in single layers, leaving space between pieces. Roast for 15–20 minutes, until the undersides are browned and release readily. 4. Turn the fries, rotate the pans, and exchange their rack positions. Roast another 15–20 minutes, until tender inside with browned edges and a few deeply caramelized tips. 5. Season with salt and pepper immediately before serving. ### Notes - These are browned, tender oven fries rather than brittle deep-fried fries. Crowding the pans will make them steam. ## Green Beans Amandine Blanching gives the beans an evenly tender, bright green interior. Toasted almonds, finishing butter, and lemon add crunch, richness, and acidity without hiding the beans. ### Ingredients - 1 1/2 lb green beans, stem ends trimmed - 1/2 cup raw skin-on almonds, roughly chopped - 1 tablespoon ghee - 2 tablespoons unsalted butter - 1 small shallot, finely minced - 1 tablespoon fresh lemon juice - 1/2 teaspoon finely grated lemon zest - to taste fine sea salt and freshly ground black pepper ### Instructions 1. Bring a large pot of generously salted water to a boil and prepare a bowl of ice water. Blanch the beans for 3–5 minutes, until bright green and crisp-tender. Chill in the ice water, drain, and dry thoroughly. 2. Toast the chopped almonds in a dry large skillet over medium-low heat for 4–6 minutes, stirring frequently, until fragrant and golden at the cut edges. Transfer to a bowl. 3. Heat the ghee in the skillet over medium-high heat. Add the dried beans and sauté for 2–3 minutes, until hot with a few lightly browned spots. 4. Lower the heat to medium-low. Add the butter and shallot and toss for 1–2 minutes, until the shallot softens and the butter smells nutty without burning. 5. Remove from the heat and toss with the lemon juice, zest, and half the almonds. Season with salt and pepper, then scatter the remaining almonds over the top. ### Notes - The beans can be blanched and dried a day ahead; refrigerate until ready to finish. ## Overall Timing / Workflow The fries take the longest and tolerate a short wait. Finishing the beans just before cooking the prawns brings everything to the table hot without overcooking the seafood. ### Instructions 1. 0:00 — Heat the oven to 425°F and put a pot of salted water on to boil. Cut and oil the sweet potato fries. 2. 0:10 — Put the fries in the oven. Trim and blanch the beans, chill them, and dry thoroughly. 3. 0:20 — Toast the almonds. Prepare the garlic, shallot, parsley, and lemon, then clean and dry the prawns. 4. 0:28 — Turn the fries and rotate the pans. Cook the garlic oil for the prawns and transfer it to a bowl. 5. 0:35 — Finish the beans in a separate skillet and keep warm briefly, uncovered. 6. 0:40 — Check the fries and remove them when browned and tender. Sear the prawns in batches, then finish with the garlic oil, lemon, and parsley. 7. 0:50 — Season the fries, add the final almonds to the beans, and plate immediately. ### Notes - Allow up to 10 extra minutes for oven preheating or larger fries. Keep prawns refrigerated until their pan is ready. ## Plating Keeping three distinct sections preserves the fries' browned edges while allowing a little garlic oil to mingle with the vegetables. ### Instructions 1. Arrange the sweet potato fries across the top of each warmed plate. 2. Place the prawns to one side and spoon their garlic, parsley, and cooking juices directly over them rather than over all the fries. 3. Pile the green beans alongside, keeping the toasted almonds visible on top. Serve immediately with a bowl for discarded shells. ## Leftover Path Storing the components separately allows the fries to re-crisp and keeps the prawns from becoming rubbery during reheating. ### Instructions 1. Refrigerate all components in separate shallow airtight containers within 2 hours. Peel leftover prawns for easier reuse and retain their garlic cooking juices. Use within 3 days. 2. Re-crisp the fries in a 425°F oven for 10–15 minutes, turning once. 3. Reheat the beans in a skillet with a splash of water. Warm the prawns gently in their juices over low heat just until heated through; for reheated leftovers, check that they reach 165°F and stop cooking promptly. 4. Alternatively, serve the peeled prawns and beans cold with extra lemon and parsley, with the reheated fries alongside. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.