Gambas Pil Pil

Garlic prawns have got to be one of those perennial favourites for a quick yet impressive starter. Try this delicious version by Russell Blaikie, inspired by his travels through Spain. You can see the guys from Delish: Great Food Worth Sharing whip up this dish here.

Ingredients (serves 6 as a starter)
– 24 Shark Bay king prawns, whole raw (u15 size is good) or 600 grams prawn cutlets
– 200 ml extra virgin olive oil
– 3 cloves garlic, chopped finely
– 2 red chillies, de-seeded and finely chopped
– Pinch of Aleppo pepper (pul biber) or chilli flakes
– Pinch of smoked paprika
– 150 ml white wine
– Handful of parsley leaves, chopped
– Sea salt and freshly ground black pepper
– Fresh rustic bread
– Lemon wedges to serve

– Peel the prawns, leaving the tails on. Keep the prawn shells in the freezer for a bisque!
– Make a small incision along the back and remove the intestine.
– Heat the oil in a large frypan over medium heat.
– When heated, add chilli and garlic.
– Stir and cook for about 1 minute, being careful not to burn the garlic.
– Add the prawns, increase heat to medium-high and cook for another minute. The prawns will change colour and curl.
– Add white wine and cook until it has almost evaporated.
– Add the Aleppo pepper, paprika, salt and pepper and pour into a warm serving dish.
– Sprinkle with parsley and serve with wedges of lemon and thick slices of crusty bread to mop up the sauce.

For more great recipes and food inspiration, click on the Delish tab at the top of the page.

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