Friday, December 14, 2007

Fish on Friday: Gambas Pil Pil

Ingredients (serves 2 generously)

100ml (3.5 fl oz / half a cup) of extra virgin olive oil
4 garlic cloves crushed
1-2 small fresh red chilli seeded and chopped (again this is a matter of choice, for additional heat leave the seeds in and thinly slice instead. You can use dried chillis)
350g of raw king prawns , peeled and salted

A fresh, warm ciabatta (or two)


Heat the olive oil in each individual earthenware dish (or the frying pan) over a high heat.
Add garlic and chilli and cook for 1 to 2 mintues making sure that they do not burn.
Then add the prawns and cook for a further 2 to 3 minutes at a brisk pace (remember to adjust timing if using pre-cooked prawns).
Serve quickly so that the prawns are still sizzling in the cooking juices and accompany with bread.



A nice cold bottle of beer or a crisp cold glass of Macon Villages will help the experience.

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