Gambas Pil Pil Skewers© (makes 4)


  • 20 large raw king prawns (not from frozen)
  • French baguette (chopped into 8 even chunks about 2-3 inches wide and tall)
  • 3.7oz-100g unsalted butter (soft)
  • 3 teaspoons of freshly crushed garlic (for bread)
  • 1 teaspoon garlic powder
  • 3 teaspoons fresh parsley (chopped- for bread)
  • 4 skewers
Prawn Marinade
  • 1 bulb garlic (crushed)
  • 2 tablespoons olive oil
  • Pinch of salt
  • Bunch fresh parsley (finely chopped)
  • 2 tablespoons paprika
  • ½ tablespoon black pepper
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon cayenne pepper


  1. To start, the prawns need to marinade overnight. In a small mixing bowl, combine all of the ingredients for the prawn marinade and combine using a spoon. 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 overnight.
  2. If using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes before moving onto the next step. Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven
  3. Prepare the garlic bread whilst the oven is heating. Mix the soft butter, garlic powder, crushed garlic and parsley to a small bowl and mix together using a spoon. Add the chunks of bread and give everything a good stir
  4. 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 chunk of garlic bread followed by 5 prawns until the sharp end is near the top. Follow by adding a final piece of garlic bread. Season the skewers with salt and pepper.
  5. Pop onto the roasting rack and continue to make the next 3 skewers, following the same process.
  6. Pop the skewers into the pre-heated oven for 15 minutes. Remove from the oven and serve. Enjoy whilst hot

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