Gambas pil pil with tarragon and preserved lemon salsa and sesame croutons
This quick and comforting prawn dish has everything you could want: herby salsa verde, crunchy sesame croutons and, of course, piles of garlicky king prawns. It's particularly delicious enjoyed with a cold glass of Cune's Barrel Fermented Rioja Blanco.
Ingredients
Metric
Imperial
Tarragon and preserved lemon salsa
- 1 bunch of tarragon, leaves picked and finely chopped
- 1 small bunch of flat leaf parsley, finely chopped
- 1 tbsp of preserved lemon, rind only, finely chopped
- 1 dash of lemon juice
- 3 spring onions, finely chopped
- 1 garlic clove, grated to a paste
- 3 anchovy fillets, finely chopped
- 150ml of extra virgin olive oil
Sesame croutons
- 1 egg white
- 2 tbsp of extra virgin olive oil
- 50g of white sesame seeds
- 50g of black sesame seeds
- 2 tsp onion flakes
- 2 tsp garlic powder
- 2 tsp flaky sea salt
- 2 slices of stale bread, cubed
Gambas pil pil
- 4 tbsp of olive oil
- 4 garlic cloves, thinly sliced
- 1 tsp dried chilli flakes
- 400g of king prawns, raw, shells removed and deveined
- 1 pinch of smoked paprika
- salt
Method
Preheat the oven to 180°C fan
To make the tarragon and preserved lemon salsa, simply combine all the ingredients and season with salt and pepper
- 1 bunch of tarragon, leaves picked and finely chopped
- 1 small bunch of flat leaf parsley, finely chopped
- 1 tbsp of preserved lemon, rind only, finely chopped
- 1 dash of lemon juice
- 3 spring onions, finely chopped
- 1 garlic clove, grated to a paste
- 3 anchovy fillets, finely chopped
- 150ml of extra virgin olive oil
For the sesame croutons, whisk together the egg white and olive oil, adding 1 tablespoon of oil at a time until light and aerated and almost like a mayonnaise
- 1 egg white
- 2 tbsp of extra virgin olive oil
Combine the sesame seeds, onion flakes, garlic powder and salt
- 50g of white sesame seeds
- 50g of black sesame seeds
- 2 tsp onion flakes
- 2 tsp garlic powder
- 2 tsp flaky sea salt
Dip the bread cubes into the mixture then lay them on a baking tray
- 2 slices of stale bread, cubed
Sprinkle over the seasoning, shuffling the tray to coat the bread
Bake for 20 minutes, or until golden and crisp
Turn the oven up to 200°C fan
Add the oil to an ovenproof pan large enough to hold the prawns, then add the garlic and dried chilli. Cook for 5 minutes, or until the garlic has started to turn golden
- 4 tbsp of olive oil
- 4 garlic cloves, thinly sliced
- 1 tsp dried chilli flakes
Add the prawns, smoked paprika and salt and return to the oven for 5 minutes, or until cooked through
- 400g of king prawns, raw, shells removed and deveined
- 1 pinch of smoked paprika
Serve topped with the salsa and croutons
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