100 milliliters olive oil
½ kilogram prawns
2 garlic cloves, finely chopped
1 dried cacho de cabra chili pepper
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.