Authortapasonline
RatingDifficultyBeginner

King prawns with garlic and chilli - this dish is sometimes called Gambas PilPil - the names are interchangeble. Shell-on prawns are good as the shell helps to keep them succulent, but of course, peeled ones are easier to handle. You can also use a larger number of smaller prawns, but remember to adjust the cooking time accordingly.

Yields2 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins
 6-8 Large Raw King Prawns
 2 Cloves of Garlicsliced
 1 Small Red Chillisliced
 Good Pinch of Flat-Leaf Parsleychopped or roughly-torn
 1 tbsp Olive Oil
 Dash of Lemon Juice
 Lemon Wedgesto garnish
1

Heat the oil in a frying pan and add the prawns, garlic and chilli.

2

Fry for two or three minutes, depending on the size of the prawns. It is important that they are cooked through, but you want them to remain tender. If they are overcooked, they will dry out and become tough.

3

Add a good dash of lemon juice and at the last minute, toss in the parsley and serve immediately, garnished with the lemon wedges.

Category, Cooking Method

Ingredients

 6-8 Large Raw King Prawns
 2 Cloves of Garlicsliced
 1 Small Red Chillisliced
 Good Pinch of Flat-Leaf Parsleychopped or roughly-torn
 1 tbsp Olive Oil
 Dash of Lemon Juice
 Lemon Wedgesto garnish

Directions

1

Heat the oil in a frying pan and add the prawns, garlic and chilli.

2

Fry for two or three minutes, depending on the size of the prawns. It is important that they are cooked through, but you want them to remain tender. If they are overcooked, they will dry out and become tough.

3

Add a good dash of lemon juice and at the last minute, toss in the parsley and serve immediately, garnished with the lemon wedges.

Gambas al Ajillo