This delicious Spanish inspired dish is without question one of our most popular starters – and our Head Chef has shared his secret recipe for you to try at home!
2x head on king prawns – de-shelled
3 x fresh water prawn/ shrimp
1 x clove of garlic thinly sliced
1 x 1/2 red chilli thinly sliced
1 x lemon wedge
3x basil leaves – freshly torn
2x cherry tomatoes halved
75ml extra virgin olive oil
Salt and pepper
15g softened butter
2 x garlic cloves
3x tablespoons extra virgin olive oil
For the garlic bread
Crush the garlic cloves until a rough purée, combine with the softened butter and olive oil and add the chopped parsley.
Spread evenly over your sliced crusty bread.
1 – For the Pil Pil prawns start by gently heating the olive oil in either a pan or cast iron skillet on a medium heat.
2 – Once the oil is warm add the thinly sliced chilli and garlic.
3 – When the chilli and garlic start to colour, Add the king prawns and the freshwater prawns and cook for approx. 1 min 30 – 2min on either side.
4 – Once the prawns are cooked and pink, add in the halved cherry tomatoes and cook for a further 30 seconds
5 – To finish, add the juice of the lemon wedge, season to taste and add the freshly torn basil leaves.
Serve sizzling with warm garlic bread.
Photo credit: Sophie’s Scran Blog