Sat, 17 February 2024
INGREDIENTS:
10 large prawns (uncooked raw, and shelled)
2 fresh red chilis
6 cloves of garlic
Small bunch of parsley
1 large lemon
Loaf of sourdough (unsliced)
Sea salt
Olive oil
METHOD:
1). Finely slice the garlic (doesn’t need to be fussy, slice anyway you can).
2). Finely slice the chilis (again slice to the best of your ability, take the seeds out if you don’t
want it too spicy, but I recommend you leave them in, its all about the heat).
3). Chop your parsley roughly, and cut your lemon in half.
4). Take a medium to small frying pan, add roughly 1/2cm of olive oil, enough to almost cover a
prawn.
5). Put the pan on a medium high heat, and add your chopped chili. Give the oil a minute or so
to warm up and allow the chilli’s to begin to flavour the oil. After around a minute, add your
prawns, the should sizzle immediately. The prawns will take only a few minutes, you will know
they ae ready as they will change colour from translucent to pink, and will be slightly firm to the
touch. This should take roughly 4 minutes.
6). When the prawns are looking done, add all your garlic, then a good squeeze of lemon, a
pinch of sea salt, and finally the chopped parsley. Take the pan of the heat, and serve to the
table as is, or pour it all into nice bowls.
7). For the sour dough, simply tear it into chunks, place it on a tray, lightly sprinkle oil and sea
salt over the bread and toss it around so it gets a good coating in the oil and salt.
8). Place the bread on a tray in a pre heated oven (180 fan) for roughly 2/3 minutes just to get
the bread slightly toasted. Remove the bread and serve to dip into the pil pil.
