Gambas pil pil from the Green Egg

‘I make these gambas as soon as summer starts to kick in. Plenty of garlic, good-quality oil and some lovely bread for dipping – that’s all you need.’

Step 1
Heat the olive oil in a cast-iron pan and add the prawn shells, along with the onion, garlic, chillies, lemon, chili flakes and tomato purée.

Step 2
Leave this to simmer gently for about 20 minutes so the oil takes on a rich flavor.

Step 3
Strain the oil and remove the solids.

Step 4
Reheat the oil and fry the (peeled and cleaned) prawns for 4–5 minutes until cooked through.

Step 6
Season to taste with lemon juice, sea salt and fresh parsley.

Step 7
Serve immediately with bread.

Together with Raphaël Korse, we have created the Senses Signature Dishes. An ode to flavour, fire and the refined outdoor lifestyle. Each dish is designed to be enjoyed outdoors, where the gentle crackling of the Green Egg and the rich aromas of slow-cooked ingredients come together in an atmosphere of pure refinement.

Experience the art of cooking in your own bespoke outdoor kitchen, where craftsmanship and culinary passion effortlessly complement each other.

Meet Raphaël
“Barbecuing doesn’t have to be complicated to cook truly delicious food. My name is Raphaël Korse. I’ve been the proud owner of a Green Egg for six years now, on which I try out new dishes and keep experimenting almost every day. My motto? Try, test and taste.

I’m not a chef, but someone with a huge passion for cooking. Through my barbecue content, I want to inspire the community and show that good food doesn’t have to be difficult at all.”