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What makes a gambas pil pil truly outstanding?

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I wonder if anyone knows what separates a great prawn pil pil from a merely good one?

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  1. Bang-on freshness of the prawns, a decent olive oil. And a cook who knows exactly what s/he is doing with the pan.

    Oh, and time and place. A great gambas pil pil needs to be eaten on a warm summer evening overlooking the sea. I note your location in the profile - best ever was in your part of the world in Fuengirola some years back.

    1 Reply
    1. re: Harters

      Thanks.
      I don't suppose you could expand on that cook/pan thought a bit could you?
      I can get fresh prawns and I've got the time and place, too.