← Nouns Cooking · Moroccan

Ingredients

• 450 g raw prawns, peeled and deveined
• 4 tbsp Olive oil
• 4 cloves Garlic, finely chopped
• 2 small dried hot chillies, crumbled
• 4 ripe tomatoes, grated (or a 400 g can)
• 1 tbsp Tomato purée (paste)
• 1 Bay leaves
• 1 tsp Paprika
• 1 tsp ground cumin
• ¾ tsp Salt
• ¼ tsp Black pepper
• 3 tbsp Parsley, chopped
• 3 tbsp Coriander (cilantro), chopped

Method

1. Warm the oil in a small terracotta dish or frying pan over medium heat. Add the garlic and chillies and sizzle for 1 minute until fragrant but not brown.
2. Add the tomatoes, tomato paste, bay leaf, paprika, cumin, salt and pepper. Simmer for 10 min, stirring, until thick and the oil starts to separate.
3. Stir in the prawns and half the herbs and cook for 3–4 min, just until the prawns turn pink and curl. Do not overcook them.
4. Scatter with the remaining herbs and serve bubbling hot in the dish with plenty of bread.

Tips

• Contains shellfish. Use fewer chillies, or remove their seeds, for a milder pil pil.
• Frozen raw prawns are fine: thaw them in the fridge and pat dry first.

Sources

Written in our own words after cross-checking these recipes:

Cooking With Alia Amour de Cuisine