Prawn Pil Pil Updated

There are some recipes that just stick with you.

This prawn pil pil is one of them.

I made a version of this years ago—garlicky, spicy, drenched in olive oil—and it quickly became one of those dishes people kept coming back to. The kind you eat straight out of the pan with bread, not caring about anything else.

But this version?
This one’s a little more unhinged.

Instead of serving it with crusty bread, we’re doing what the internet does best—taking something already great and pushing it just a little further.

We’re adding a fried egg.
And a handful of chips.

The yolk breaks into that garlicky oil, the chips soak everything up, and suddenly it’s not just a dish—it’s a situation.

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Recipe

Ingredients

• 250 grams prawns

• 1 cup olive oil

• 6–7 garlic cloves, thinly sliced

• 1/3 cup pickled red chillies

• Salt, to taste

• Handful of cilantro, finely chopped

• 1 fried egg (per serving)

• A handful of your favourite chips (crisps)

Method

• Slice the garlic thin, chop the cilantro finely, and salt the prawns. Let them sit for about 5 minutes, then pat them dry.

• Heat a pan on high and add the olive oil. Once the oil starts to lightly smoke, add the prawns.

• After about a minute, add the garlic. Let the prawns cook on one side for 2–3 minutes, until they turn light pink.

• Flip and cook for another 2 minutes.

• Add the pickled red chillies, reduce the heat to medium, and mix everything well.

• Take it off the heat and add the chopped cilantro.

• Transfer the prawns and all that glorious oil to a plate. Top with a freshly fried egg. Crush a handful of chips over it. And then—just mix it all together.