gambas pil pil
This is one of those recipes that is so simple, you really need to invest in the best quality ingredients. No meal will ever be better than the ingredients used to make it, but when a recipe calls on just a few ingredients, it’s more obvious than ever. However, that isn’t something to worry about. Good quality fresh prawns are only a little bit more money than the frozen or less fresh versions. Try to find a fishmonger you trust, and go with that.
I absolutely love Gambas Pil Pil (prawns with chilli and garlic) and try to find every opportunity to cook and eat them. It’s definitely a dish that lends itself more to being outdoors on a hot, sunny day, however, it isn’t half bad to have a big bowl of prawns on a cold, winter day.
The recipe below is more a guide. Go rogue on the amount of chilli and garlic you add. I love a lot of garlic and a fair bit of chilli, but do it to your preference.
for the gambas
good quality fresh prawns
lots of garlic
lots of fresh red chilli
lots of olive oil
a little knob of butter
method
Heat up the oil in a pan over a medium to high heat, or straight on a grill.
Slice the garlic and red chilli before adding to the oil. Cook until they are softened and super fragrant.
Add your prawns, whole, and cook until the’ve turned completely pink.
Add a knob of butter and season to taste.
Stir this all around, then devour. The butter should have formed a nice little sauce in the bottom of the pan, so go ahead and dip the peeled prawns until this as you eat.
