Serves 3-4 as a tapas
A tapas feast is not complete (in my humble opinion) without Gambas Pil Pil. In a restaurant these are always swimming in olive oil, beautifully pungent with the garlic and chilli. I have been restrained on the oil front, but by all means add more, I was just thinking of the calories!
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 1-2 red chillies, finely chopped
- 150g raw king prawns, peeled, deveined and scored down the back with a sharp knife
- Juice of half a lemon
Step 1: Combine all ingredients (except the lemon juice) in a bowl. Cover with clingfilm.
Step 2: Leave to marinate in the fridge for an hour.
Step 3: Cook in a hot pan for a minute or two, stirring occasionally, until just cooked through.
Step 4: Once cooked, squeeze over the lemon juice.