Gambas Pil Pil
Gambas Pil Pil is a sizzling prawn dish flavored with garlic and chili.Juicy prawns are quickly cooked in fragrant olive oil.Garlic gently infuses the oil with rich savory flavor.Chili adds a pleasant warmth without overpowering the seafood.Fresh lemon and herbs brighten the finished dish.Serve immediately with crusty bread to enjoy every drop of the aromatic oil.
Ingredients
- 1½ lb (700 g) large raw prawns or shrimp, peeled and deveined
- ½ cup extra-virgin olive oil
- 6–8 garlic cloves, thinly sliced
- 1–2 fresh red chilies, thinly sliced
- 1 teaspoon smoked paprika
- ½ teaspoon sweet paprika
- ½ teaspoon salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley or cilantro
- 1 tablespoon butter, optional
- 1 tablespoon dry white wine, optional
Instructions
Prepare the Prawns
- Peel and devein the prawns if necessary.Pat them thoroughly dry with paper towels.Removing excess moisture helps the prawns cook quickly without watering down the olive oil.
Season the Prawns
- Place the prawns in a bowl.Season lightly with salt, black pepper, and smoked paprika.Toss gently to coat.Avoid adding too much salt because the prawns naturally have a delicate salty flavor.
Prepare the Garlic
- Thinly slice the garlic cloves.Slicing rather than mincing helps prevent the garlic from burning too quickly.
Heat the Olive Oil
- Place a large skillet over medium-low heat.Add the olive oil.Allow it to warm gently rather than becoming smoking hot.
Add the Chili
- Add the sliced fresh chili.Cook for another 30–60 seconds.The chili will release its flavor and gently infuse the olive oil.
Turn the Prawns
- Turn each prawn.Continue cooking for another 1–2 minutes, until the prawns are opaque and cooked through.Avoid overcooking because prawns can become rubbery.
Add Butter
- For a slightly richer sauce, stir in the optional butter.Swirl the pan gently until it melts
Finish with Lemon
- Turn off the heat.Add the fresh lemon juice.Taste and adjust the salt, chili, or lemon as desired.
Serve Sizzling
- Transfer the prawns and their fragrant oil to a warm serving dish.Garnish with additional herbs and fresh lemon wedges.Serve immediately with crusty bread for dipping into the garlic-chili oil.
Notes
- Prawns: Large prawns are ideal because they remain juicy during quick cooking.
- Freshness: Use fresh or properly thawed prawns.
- Garlic: Thin slices provide excellent flavor without burning too quickly.
- Oil: Extra-virgin olive oil gives the dish its characteristic richness.
- Chili: Adjust the amount according to your preferred heat level.
- Cooking: Prawns cook very quickly, so watch them carefully.
- Lemon: Add lemon at the end to preserve its fresh flavor.
- Serving: The aromatic oil is part of the dish, so serve with good crusty bread.