prawns pil pil
I'm not a fan of prawns, so have adapted this a fair bit. Made it with small pieces of chicken, and a blended can of toms instead of actual passata. How about cashew nuts as a veggie option?
Ingredients for 6
3 garlic cloves, peeled and finely chopped
3 plump red chillies, deseeded and finely chopped
12 tbsp extra virgin olive oil
600g frozen North Atlantic prawns
1 tsp caster sugar
6 star anise
Salt and freshly ground black pepper
Method: How to make prawns pil pil
1. Preheat the oven to 220°C/Gas 7. Divide the garlic and chilli between six individual terracotta or other shallow ovenproof dishes. Add roughly 2 tbsp of oil to each dish. Divide the passata and prawns between the dishes. Add a pinch of sugar and a star anise to each dish.
2. Season with salt and plenty of freshly ground black pepper. Stir well and put the dishes on two baking trays. Cook in the oven for about 25 minutes or until the prawns are hot, the oil is starting to separate, the sauce is bubbling and the edges are starting to blacken.
3. Very carefully remove the trays from the oven and, using oven gloves, transfer the terracotta dishes to six heatproof plates or boards. (Remember, the dishes and their contents will be extremely hot. Take extra care.) Serve the prawns with lots of warm, freshly baked bread.