Tuesday, July 19, 2022


Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star


THIS is a take on the classic Spanish dish prawns Pil Pil, but has a few ingredients more and is somewhat easier to do. It has a sauce rather than a garlic flavoured oil, which can easily, and a little more guilt free, be eaten up with some crusty bread at the end. Choose prawns that are already peeled, but still raw, and you can buy them with their heads on or off, whichever you prefer.


Serves 4



24 large prawns, shelled

4 tbsp. olive oil

2 garlic cloves, minced

½ thumb fresh ginger, peeled and minced

1 small red chilli, deseeded and sliced

1 tbsp. chopped fresh mint

Zest of ½ lemon

Juice ½ lemon

1 tsp. paprika

2 tbsp. butter

50ml white wine

100g cherry tomatoes

Salt and pepper



Place the prawns in a large bowl and marinate with the olive oil, chilli, paprika, ginger and lemon zest. Season well with salt and pepper and place in the fridge until needed.

Heat a non-stick pan to a very high heat. Place the prawns on the pan and cook for 3 minutes on each side, until the prawns are browned and crispy. Add the butter, lemon juice and white wine and keep moving the pan until the sauce is thick and glossy. Add the fresh mint and tomatoes and cook for a further minute before removing from the heat.

Divide the prawns between four warmed bowls and serve with thick slices of toasted sourdough and a wedge of lemon.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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