top of page
  • Writer's pictureLara Lane

Chris's Gamba Pil Pil.....

So.. Had a couple of requests of how we made this delicious Gamba pil pil so thought its time to open up the blog page and give it a go ! Its pretty straight forward and make sure you have plenty of bread for mopping up that oil.

We used 8 here but you can fit more in the pan..Clean & remove the shell but leave the tail ( make sure they are they have the thread removed )These are Argentinian red but Tiger prawns are good as well. You can run a knife down the back to butterfly them which looks great .

2 garlic cloves finely sliced

1 red chilli finely sliced

1/4 tsp of crushed chilli flakes

1 tsp smoked sweet paprika

Season the prawns with salt & pepper ( I also use a pinch of garlic powder )

Heat 1/2 cup of olive oil in a heavy based pan, I use a Le Creuset ( extra virgin olive oil gives a stronger flavour which I prefer ) tip .. put a small piece of bread in the oil.. If it starts to sizzle, oil is good to go !

Add the garlic and red chilli and let it go for about 20 secs, no more as you don't want the garlic to get burnt through the cooking so be careful the oil isn't too hot.. I usually turn it down a little once it gets to temp.

Add the chilli flakes and the smoked sweet paprika, this gives the colour to the oil and also the amazing flavour of the paprika... stir in then add the prawns.....

Make sure the prawns are sitting in the oil and sizzling away, I then turn them after about 50 secs and give them another 50 secs on the other side until they are done, remove from the pan and pour the oil over them, squeeze of lemon and get the bread out ! Hope you enjoy ....

27 views0 comments


bottom of page