Gambas Pil Pil Skewers© (makes 4)

Ingredients

Garlic Bread
  • French Baguette (chopped into 16 even chunks about 2-3 inches big)
  • 3.7oz-100g Unsalted Butter (soft)
  • 3 teaspoons Crushed Garlic
  • 1 teaspoon Garlic Powder
  • 3 teaspoons Fresh Parsley (finely chopped)
  • 4 skewers
Prawn Marinade
  • 20 /24 large Raw King Prawns (not from frozen)
  • 3 tablespoons Garlic (Crushed)
  • 2 tablespoons Olive Oil
  • Pinch of Salt
  • 2 tablespoons Fresh parsley (finely chopped)
  • 2 tablespoons Smoked Paprika
  • ½ tablespoon Ground Black Pepper
  • 1 tablespoon Cider Vinegar
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Cayenne Pepper

Method

  1. To start, the prawns need to marinate for 4 hours. In a small mixing bowl, combine all of the ingredients for the prawn marinade (apart from the prawns) and combine using a spoon
  2. Add the prawns and give everything a good mix to ensure the prawns are all coated. Cover the bowl with cling-film and pop in the fridge
  3. Before continuing, if using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes before moving onto the next step.
  4. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven
  5. Prepare the garlic bread whilst the oven is heating. Mix the soft butter, garlic powder, crushed garlic and parsley in a small bowl and mix together using a spoon. Add the chunks of bread and give everything a good stir ensuring each piece of bread is fully coated
  6. Remove the prawns from the fridge and set to one side next to the garlic bread. To assemble your first skewer, pierce the skewer through the middle of a prawn, followed by a chunk of garlic bread followed by a prawn and repeat so each skewer has four pieces of bread and 5/6 prawns on depending how many prawns you have
  7. Pop onto a roasting rack that has been lightly greased with oil and continue to make the next 3 skewers, following the same process
  8. Pop the skewers into the pre-heated oven for 6 minutes. Remove from the oven and serve. Enjoy whilst hot

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