Gambas Pil Pil
with Roasted Veg and a Rocket Salad
Our large, juicy king prawns are the star of the show here. Fried in garlic butter and seasoned with smoked paprika, we serve them up with colourful roasted veg and a peppery rocket side salad.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Red Chilli
2 unit(s)
Garlic Clove**
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
20 grams
Wild Rocket
250 grams
Large King Prawns
(Contains: Crustaceans)
1 sachet(s)
Smoked Paprika
100 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
30 grams
Butter
2 tbsp
Oil for Cooking
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette, then quarter lengthways. Cut widthways into small pieces.
Halve the bell pepper and discard the core and seeds. Cut into 3cm chunks.
Place the veg on a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until tender, 10-12 mins. Turn halfway through cooking.
Meanwhile, halve the red chilli lengthways, deseed, then finely chop.
Peel and grate the garlic (or use a garlic press).
Halve the baby plum tomatoes.
In a medium bowl, combine the balsamic vinegar and the olive oil for the dressing (see pantry).
Add the rocket and tomatoes. Toss to combine. Season with salt and pepper.
Heat a medium frying pan on medium-high heat with a drizzle of oil. Drain the prawns.
When hot, add the prawns to the pan with the garlic, chilli, smoked paprika and butter (see pantry). Season with salt and pepper. Cook for 5-6 mins, turning regularly. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
When the courgette and pepper have finished cooking, remove them from the oven.
Add to a small bowl, crumble in the Greek style salad cheese and gently stir.
Divide the rocket salad and the roasted vegetables between your plates.
Serve the prawns on top and drizzle over the remaining sauce from the pan.
