Gamberoni Recipe

Prepare prawns

Pat the prawns dry with paper towels. Season evenly with the sea salt, black pepper and lemon zest. Let them sit at room temperature while you prepare the sauce (about 5–10 minutes).

Pan-fry prawns

Heat a large heavy skillet (preferably cast-iron) over medium-high heat until hot. Add 1 tablespoon of olive oil. When oil shimmers, add prawns in a single layer, cooking 1.5–2 minutes per side until pink and just cooked through. Transfer prawns to a plate and set aside. Do not overcook.

Warm oil and soften garlic

In the same skillet, reduce heat to medium and add remaining 2 tablespoons olive oil and 1 tablespoon butter. When butter has melted, add the minced garlic and sliced chilli (or chilli flakes). Stir constantly 30–45 seconds until fragrant but not browned.

Deglaze and build sauce

Add the white wine (or chicken stock) to deglaze the pan, scraping up any browned bits. Let it bubble and reduce for about 1 minute.

Finish sauce

Stir in lemon juice, chopped parsley and the brown sugar or honey. Taste and adjust seasoning with a pinch more salt or pepper if needed. Allow the sauce to simmer for 30 seconds to marry the flavors.

Return prawns to pan

Return the cooked prawns to the skillet and toss gently in the garlic-chilli sauce for about 30–60 seconds to reheat and coat. Spoon the sauce over the prawns so they soak up the flavors.

Toast bread

Brush both sides of the bread slices lightly with olive oil. Toast in a hot skillet or under a broiler for 1–2 minutes per side until golden and crisp. Alternatively, grill slices on a griddle for char marks.

Rub with garlic

While still warm, rub each toast slice with the halved garlic clove to infuse gentle garlic flavor. Sprinkle with a little finishing salt.

Arrange the toasted bread on a serving plate. Spoon the prawns and generous amounts of garlic-chilli sauce over the toast, or serve prawns on a separate platter with sauce spooned over. Garnish with extra chopped parsley and lemon wedges. Add a drizzle of chilli oil or a pinch of flakes if you like more heat.

Serve immediately while prawns and bread are hot. Estimated serving suggestion: 3–4 prawns per person as starter, or 6 prawns with bread as a light main.