Prawns Pil Pil

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About Prawns Pil Pil

This is a typical Tapas dish. Using large juicy prawns, just add garlic, chilli and sea salt, to give a mouth-watering taster or a pretty handy starter. It’s important to use large good prawns here. It’s not always possible to get prawns fished in Irish waters. Good quality frozen Tiger Prawns are available from most good Fishmongers.

Ingredients

• 500g Large Prawns, peeled and intestinal threads removed.
• Olive Oil for frying
• 6 Garlic Cloves
• Sea Salt
• Ground Black Pepper
• 2 finely chopped Red Chillies
• The juice of one Lime
• Small bunch of Coriander

Heat the oil at a low temperature. Add the garlic, 3/ 4 of the chopped chilli and sea salt. Cook gently for at least 10 minutes. This slow cooking will release the flavour of the chilli and garlic. It will reduce the heat of the chilli and give in the finish a deeper longer heat flavour.

Raise the temperature and add the prawns. For a tapas dish three prawns per person is plenty, if making this dish as a starter then give more prawns per person.

Finally add the roughly chopped coriander and the last bit of the chilli. (Keeping some of the chilli till the end and just warming it through gives another type of heat flavour and the cooked and raw chilli work very well together to give this simple dish a depth of flavour you’d hardly expect from so few ingredients.)

Serve immediately with lime wedges and some rocket or watercress.