Gambas Recipe

Prepare prawns

If prawns are frozen, thaw fully in the refrigerator or under cold running water. Pat dry with paper towels. If not already deveined, make a shallow cut along the back and remove the vein; leave tails on for presentation if desired.

Season

Lightly season the prawns with half of the salt and half of the black pepper. Set aside while you heat the pan.

Heat pan and cook aromatics

Place a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. When the butter has melted and begins to foam but not brown (about 30–45 seconds), add the minced garlic. Stir constantly for 30–45 seconds until fragrant but not browned.

Add spices and prawns

Stir in the Turkish chili paste (or red pepper flakes) and smoked paprika for 10–15 seconds to bloom the spices. Add the seasoned prawns in a single layer, avoiding overcrowding. Cook undisturbed for 1–2 minutes until the underside turns pink and starts to curl.

Flip and finish cooking

Flip the prawns and add the remaining tablespoon of butter and the white wine (or stock). Tilt the pan slightly and baste the prawns with the butter-wine mixture. Cook another 1–2 minutes until prawns are opaque and cooked through (total per side times depend on size — large prawns generally need 2–3 minutes per side).

Finish sauce

Reduce heat to medium-low. Stir in the fresh lemon juice and the chopped parsley, then taste and adjust seasoning with the remaining salt and pepper. Simmer for 20–30 seconds so flavors meld; the sauce should be glossy and lightly thickened from the butter.

Transfer the prawns and sauce to a warm serving dish or leave in the skillet for a rustic presentation. Sprinkle extra chopped parsley over the top.

Serve immediately with lemon wedges and crusty bread for dipping. Encourage diners to squeeze lemon over the prawns to taste.