Skip to product information
1 of 1

Gambas Pil Pil

Gambas Pil Pil

Rich, golden garlic cloves and a splash of brandy flavour juicy prawns in this Chilean version of a classic Spanish tapa.

Ready in: 35 minutes

Serves: 6

Complexity: very-easy

kcal: 278

Your Page Title View full details

Ingredients

10 cloves garlic, peeled & bruised
½ cup rice bran oil
1 kg shrimp, peeled & deveined
½ orange capsicum, julienned
Dash of Kaitaia Fire
3 tbsp brandy
SIDS SALT & PEPPER to taste
1 lime, cut into wedges
Pinch of cayenne pepper

Directions

Place the garlic cloves and oil in a frypan over medium-high heat. Cook garlic slowly to golden brown as the oil becomes hot.
Add the shrimp, stir to coat with oil and cook for 15 seconds before stirring in the capsicum and Kaitaia Fire. Continue to cook until shrimp is pink and firm. Pour in brandy and cook for 30 seconds to let the alcohol evaporate. Season with SIDS SALT & PEPPER to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper and garnished with lime wedges.