Hot Spicy Prawns

Hot Spicy Prawns, or Gamba's al Pilpil, would normally be served in Spain as a tapas dish, but depending on your presentation and accompaniments it is able to be served either as a starter or main course. For a starter I serve it piled on top of mache salad and the warm dressing coats the salad or, as a main course, together with Asparagus and Serrano Ham bundles. Make sure you have plenty of fresh crusty bread to mop up the juices.

Category:  Starters & Salads Canapes & Cocktails  - 


For 4 people


  • 500 g raw prawns, shelled and de-veined
  • 2 cloves garlic, crushed
  • 1/2 tsp pilpil or chilli sauce, to taste
  • olive oil to cover (or use lemon infused oil), about 500 ml
  • zest of a lemon
  • sea salt and freshly milled black pepper

Hot Spicy Prawns Directions

  1. 1. Pour the oil into a non-metallic dish. Add the garlic, pilpil sauce and lemon zest.
  2. 2. Add the prawns to the bowl and coat in the oil mixture. Cover and leave to marinade in the fridge for a few hours.
  3. 3. Place a serving dish in a low oven to warm. Heat a non-stick frying pan until very hot then add all the prawn mixture to it. Cook for about 1 minute, until the prawns are cooked, then serve immediatly on a warmed serving platter.
  7. This would traditionally be cooked in an earthenware dish on the stove top and served in the same dish at the table. the dish would remain piping hot for a considerable time.