Chilean pil pil prawns

Ingredients

• 500 gprawns
• 100 mlwhite wine
• 3garlic cloves
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)butter
• 1dried ají cacho de cabra chilli
• to tastefresh parsley
• to tastesalt

Instructions

1. 1

   Prepare the prawns

   Peel the prawns, leaving the tails on, and remove the vein with the help of a wooden skewer. Set aside.

2. 2

   Cook the garlic

   Add the olive oil to a large frying pan and warm over a medium heat. Add the garlic, thinly sliced, and cook, stirring with a wooden spoon, until lightly golden.

3. 3

   Cook the prawns

   Add the peeled prawns, the whole chilli or chilli cut into large pieces, and a pinch of salt. Toss everything together for a couple of minutes, then pour in the white wine to deglaze the pan. Cook for one or two minutes to let the alcohol evaporate, stir in the butter until melted, then turn off the heat.

4. 4

   Serve immediately

   Serve the prawns straight away, scattered with chopped fresh parsley. If you like, serve with a glass of white wine.

What are pil pil prawns?

Pil pil prawns are a Spanish-style dish associated with the Basque region, and the preparation has also become popular in Latin America. This Chilean version uses ají cacho de cabra, a dried chilli, alongside garlic, olive oil, wine and butter.

The method is simple: flavour the oil with garlic, cook the prawns briefly, then finish the pan sauce with wine and butter. Serving it immediately keeps the prawns tender and the sauce glossy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The prawns provide most of the protein, while the olive oil and butter contribute most of the fat. The white wine contributes some carbohydrate, though the recipe does not give a full macro breakdown; serve with bread or another side if you want a more substantial plate.

Choosing the prawns

Prawns: The recipe calls for 500 g, peeled with the tails left on. Removing the vein with a skewer helps prepare them while keeping their shape intact.

Chilli: Use the dried ají cacho de cabra whole for a gentler infusion, or cut it into large pieces for more direct contact with the sauce.

Build the garlic flavour

Garlic: Slice the cloves thinly so they cook evenly in the oil. Stir them over a medium heat and take the pan off the heat once they are lightly golden.

Oil: The olive oil carries the garlic and chilli flavours into the pan sauce. Keep the heat moderate so the garlic colours without turning too dark.

Finish the pan sauce

Wine: Pour in the white wine after tossing the prawns with the chilli and salt. It loosens the flavourful bits in the pan as it cooks for one or two minutes.

Butter: Stir it in after the wine has had time to cook, and wait until it melts before turning off the heat. This gives the sauce a richer finish.

Keep an eye on doneness

Timing: The prawns are sautéed for a couple of minutes before the wine is added, then the wine cooks for another one or two minutes. The recipe does not specify an exact prawn-cooking time, so watch their appearance as they cook.

Finish: Turn off the heat as soon as the butter has melted. The dish is intended to be served immediately rather than left to stand.

Serve while hot

Parsley: Scatter chopped fresh parsley over the prawns just before serving for a fresh finish.

On the side: Bread is a useful accompaniment for soaking up the sauce. A glass of white wine is an optional pairing mentioned in the recipe.

Recipe notes & tips

• Have the garlic, chilli and wine ready before heating the pan, as the cooking moves quickly.
• Slice the garlic thinly so the pieces cook evenly.
• Stir the garlic frequently and stop cooking when it is lightly golden.
• Choose whether to use the chilli whole or cut into large pieces before it goes into the pan.
• Chop the parsley while the prawns cook so you can serve the dish without delay.

Variations

• Milder chilli: Add the dried chilli whole for a subtler infusion.
• More chilli flavour: Cut the ají cacho de cabra into large pieces before adding it.
• Extra parsley: Scatter on more chopped fresh parsley just before serving.
• Bread accompaniment: Serve with bread for dipping into the pan sauce.
• Wine pairing: Offer a glass of white wine alongside the prawns.

Common mistakes to avoid

• Dark garlic: Keep the heat at medium and stir until the slices are only lightly golden.
• Overcooking the prawns: Follow the short sauté and wine-cooking stages, and watch them closely.
• Adding butter too early: Stir it in after the wine has cooked for one or two minutes.
• Leaving the dish to stand: Serve as soon as the butter has melted and the heat is off.
• Forgetting to devein: Remove the vein with a skewer while peeling, before cooking.

How to store

These prawns are best eaten immediately. If needed, refrigerate leftovers in a covered container and use within 1–2 days; reheat gently in a pan until hot, taking care not to cook the prawns for too long.

Frequently asked questions