Gambas Pil Pil
Gambas Pil Pil. A delicious dish of prawns (shrimps) in a wonderful garlic and chilli olive oil. Perfect tapas.
Use the options below to toggle between cups and grams (if relevant)
- 400 g raw prawns peeled but with tail on is best
- 100 ml olive oil
- 4 garlic cloves
- 2 tsp crushed dried chilli flakes or two whole dried chilli
- pinch of salt
- 1 tbsp flat-leaf parsley
De-vein the prawns and set aside on some kitchen paper to ensure they are very dry.
Pour the olive oil into a small frying pan (or hob proof dish).
Heat the oil over a high heat.
Whilst the oil is heating up roughly chop or slice the garlic. Don't crush/grate the garlic as you don't want it too small or it will burn before the prawns are cooked.
If you are using whole chilli, use scissors to chop into rounds.
When the oil is hot, add the chilli and garlic.
Give this a quick stir and then immediately add the prawns.
Cook over a high heat for about a minute per side.
Sprinkle with salt and the chopped parsley then serve immediately with chunks of bread.