The Ingredients
- 500g prawns, peeled and deveined
- 1/2 cup olive oil
- 1/4 cup chopped garlic
- 1 teaspoon smoked paprika
- 1 teaspoon chili flakes
- Salt, to taste
- Juice of 1/2 lemon
- 1 tablespoon chopped parsley
The Method
- Preheat your oven to 200°C. Heat a large pan over medium-high heat. Add the olive oil and garlic, and cook until the garlic is fragrant and lightly golden, about 1-2 minutes.
- Add the smoked paprika and chili flakes, and stir to combine. Cook for another 1-2 minutes. Add the prawns to the pan, and cook for 1-2 minutes on each side, or until they are pink and cooked through.
- Once the prawns are cooked, remove the pan from the heat, and squeeze the lemon juice over the prawns. Sprinkle with salt, to taste. Transfer the prawns to an oven-safe dish, and pour the garlic and oil mixture over the top.
- Bake in the oven for 5-7 minutes, or until the prawns are sizzling and the garlic is golden brown. Once the prawns are done, remove them from the oven, and sprinkle with fresh chopped parsley.
Chef Tips:
Don't overcook the prawns, as they can become tough and rubbery. Cook them just until they are pink and cooked through. Extra-virgin olive oil will provide the best flavour. Adjust the amount of chili flakes and smoked paprika to your taste. Serve the prawn pil pil immediately, as it is best enjoyed hot and sizzling. Use a cast iron skillet if possible, as it retains heat well and will give the dish a delicious smoky flavour. If you prefer a thicker sauce, you can add a tablespoon of corn-starch to the garlic and oil mixture before pouring it over the prawns. Finally, have all your ingredients ready before starting to cook, as this dish comes together quickly and requires constant attention.
Serve with toasted sourdough bread and enjoy!
Serve with toasted sourdough bread and enjoy!
Order your ingredients here from Bubbas Bray
