Traditional Spanish gambas pil pil, gorgeous nutty garlic prawns with a hint of chilli in a light sharp prawn and garlic infused oil that is great mopped up with some fresh warm sour dough bread.
Ingredients
(Serves 2)
6 fresh X-large or 20 smaller cold water prawns
200ml ground nut oil
1 tsp white wine vinegar
1 whole bulb of garlic chunky sliced
1 hot red chilli whole
1 chilli sliced
1 tsp torn coriander
1 sour dough loaf warmed
Heat a wok medium hot and add a glug of oil, gently pan fry the garlic for two to three minutes until light golden brown, remove and reserve to one side.
Put the rest of the ground nut oil in the wok, your wok now has a lovely nutty garlic flavour that will infuse the oil, bring the oil to a medium hot heat, add the whole chilli and prawns, cook for approx three minutes or until the prawns are cooked all the way through and beautifully pink, add back the garlic and stir through, take off the heat and add the white wine vinegar, this is the secret ingredient that lifts the garlic, chilli and prawn infused oil to that next level and makes it so moorish you will have to mop up every last drop.
Serve on a sizzle platter or in a Spanish terracotta bowl and finish with a sprinkle of coriander and some sliced chillies and some fresh warm sour dough for mopping up all the prawn, garlic, chilli infused oil.
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