Spanish Gambas Pil Pil (Spicy Butter Chilli Prawns)
I must tell you, Kookie Kooks is going to be very biased when it comes to seafood. Seafood and prawns in particular, is a very big weakness. Don't blame me. I hail from the beautiful coastal city of Mangalore where seafood is staple diet.
It's more like comfort food. On days, when I'm fighting against time, or I feel like some simple non veg, or I'm miserably missing mum's food, exhausted, drained out or ill, having prawns somehow perks me up...almost instantly.
This particular recipe is inspired from the Spanish Gambas Pil Pil. From the time, I first made this, I must honestly admit, I'm addicted to this. It's a no-nonsense, simple dish, but absolute delicacy.
This was one of the times when I accompanied my hubby on his long business trip. It also happened to be when my birthday was round the corner and how I miss mum those times....all the time actually.....I'm very much "Mamma's Girl". Anyway, getting back to the prawns, I was craving for some simple butter and chilli prawns and managed to teach the chef at the hotel where we were putting up. Yeah, I could get away because it was my birthday and he obliged. Thereafter, I had it every single meal during my stay there, simply because he made it better than me.
I've also sampled some original Gambas Pil Pil at a Spanish restaurant, but it didn't work for me. The prawns were floating in water and there was nothing spicy about it. Now, I'm not questioning the authenticity of the joint, because for me, my simple interpretation of the Gambas Pil Pil works super fine!
Ingredients
4 to 5 tablespoons melted butter
250 to 300 grams cleaned and de-veined prawns
4 to 5 minced garlic
A fistful of spring onions
2 teaspoons of crushed black peppercorns
1/2 tablespoon tomato ketchup
1 tablespoon chilli garlic sauce
1/2 teaspoon red chilli flakes
Method
Sauté the garlic, spring onions and crushed peppercorns for about 45 seconds in the melted butter. Add the tomato ketchup, chilli garlic sauce and chilli flakes. Add cleaned, de-veined prawns. Mix well to evenly coat the sauce on all prawns. Cook on medium to high flame until done, which is a maximum of about 5 to 7 minutes.
Remember, prawns should never be overcooked. They get very tough and chewy. So watch out and turn off the flame as soon as it's done.
It's more like comfort food. On days, when I'm fighting against time, or I feel like some simple non veg, or I'm miserably missing mum's food, exhausted, drained out or ill, having prawns somehow perks me up...almost instantly.
This particular recipe is inspired from the Spanish Gambas Pil Pil. From the time, I first made this, I must honestly admit, I'm addicted to this. It's a no-nonsense, simple dish, but absolute delicacy.
This was one of the times when I accompanied my hubby on his long business trip. It also happened to be when my birthday was round the corner and how I miss mum those times....all the time actually.....I'm very much "Mamma's Girl". Anyway, getting back to the prawns, I was craving for some simple butter and chilli prawns and managed to teach the chef at the hotel where we were putting up. Yeah, I could get away because it was my birthday and he obliged. Thereafter, I had it every single meal during my stay there, simply because he made it better than me.
I've also sampled some original Gambas Pil Pil at a Spanish restaurant, but it didn't work for me. The prawns were floating in water and there was nothing spicy about it. Now, I'm not questioning the authenticity of the joint, because for me, my simple interpretation of the Gambas Pil Pil works super fine!
Ingredients
4 to 5 tablespoons melted butter
250 to 300 grams cleaned and de-veined prawns
4 to 5 minced garlic
A fistful of spring onions
2 teaspoons of crushed black peppercorns
1/2 tablespoon tomato ketchup
1 tablespoon chilli garlic sauce
1/2 teaspoon red chilli flakes
Method
Sauté the garlic, spring onions and crushed peppercorns for about 45 seconds in the melted butter. Add the tomato ketchup, chilli garlic sauce and chilli flakes. Add cleaned, de-veined prawns. Mix well to evenly coat the sauce on all prawns. Cook on medium to high flame until done, which is a maximum of about 5 to 7 minutes.
Remember, prawns should never be overcooked. They get very tough and chewy. So watch out and turn off the flame as soon as it's done.
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