Crevettes pil-pil: peeled praws fried in olive oil
Crevettes pil-pil could easily be inherited tapas from the Spanish invasion in the early 19th century. It can be found in a few coastal cities, moslty in the Northern side of Morocco.
I grew up enjoying this starter and we even make a version with eggs: “crevettes aux oeufs”
This is again a quick and easy to make started which requires fresh prawns (ideally, small to medium size) and a good olive oil. The rest is as simple as garlic and chili. That’s about it!
Having said that, if you don’t want to bother peeling prawns/crevettes off, I suggest yuou add some chopped parsley or coriander and serve them just like this:
Prep: 1 min – Cooking : 2 min
- 500 g of fresh prawns, small to medium size, peeled
- 2 cloves of garlic, finely sliced or chopped
- 1 tbsp of parley, very finely chopped (optional)
- Salt to taste
- 1 small dried red chili, discard the seeds for less heat
- 1/4 cup of olive oil
The result of this recipe is a hot tender prawn which is very pleasant to eat. It’s important you don’t over-fry it as this would ruin the texture. Basically, the moment we add the prawns to the hot oil, we just knock off the heat.
In a terracotta or any other pan, slightly heat the oil, add the garlic and chilli. Fry for a few seconds.
Add the prawns, salt, parsley. Knock off the heat and stir the ingredients to make sure the prawns fry in a minute from all sides.
Serve warm as a starter along with bread.