Another Mediterranean favourite that is a sure and easy crowd pleaser. Serve this Gambas Pil Pil straight off the stove and to pair it with a side of your favourite crusty bread to soak up all that delicious flavour!
Serves : 6 – 8
Prep Time : 15 MINUTES
Cooking Time : 10 MINUTES
Ingredients
Method
– To prepare, toss the prawns and sea salt in a large bowl and let sit for 10 minutes.
– Take 3 cloves from the garlic bulb, peel, slice, and set aside.
– Make a paste with the remaining bulb by peeling and crushing in a pestle and mortar with a pinch of salt.
– Heat the olive oil in a heavy iron skillet, add one rosemary sprig and the sliced garlic, and cook on medium heat for approximately 1 minute or until the garlic is crisp and fragrant. Add the sliced chili and stir for 1-2
minutes. Remove the garlic and chili and allow them to cool on a paper towel and set aside.
– In the same skillet, add the chili flakes, paprika, minced turmeric, and garlic paste. Sauté on high heat for 1-2 minutes or until fragrant.
– Add the prawns in small batches. Be careful not to overcrowd your skillet or burn your spices. Sauté each batch on high heat for 5 minutes, turning over the prawns every minute or so. Once the prawns are cooked
through, discard the rosemary sprig.
– Sprinkle the crispy garlic slices, chili pepper slices, lemon zest, coriander, parsley, and salt on top of the prawns. Squeeze the lemon juice over the prawns and place the remaining rosemary sprig on top.
– Serve prawns in the skillet or serving dish with a side of crusty bread of your choice to soak up all that lovely spicy olive oil.
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