Iberian Prawns Pil Pil with High-Fibre 'Bread'

Experience the bold flavours of Spain with this sizzling garlic and chilli prawn dish. Succulent prawns are cooked in a vibrant, infused olive oil, perfect for mopping up with our specially developed high-fibre, low-carb 'bread'. It's a hugely flavourful and satisfying meal.

Method

1. 1

   First, make the 'bread'. Preheat oven to 180°C (160°C fan). In a bowl, whisk the egg, water, almond flour, and psyllium husk until a thick dough forms. Shape into a small flatbread on a lined baking tray.

2. 2

   Bake the bread for 12-15 minutes until firm and lightly golden. Slice for serving.

3. 3

   While the bread bakes, heat the olive oil in a small pan or cazuela over medium-low heat. Add the sliced garlic and chilli flakes and cook gently for 2-3 minutes until the garlic is fragrant but not browned.

4. 4

   Increase the heat to medium-high. Add the prawns to the pan in a single layer. Cook for 1-2 minutes per side until pink and cooked through, shaking the pan to emulsify the oil.

5. 5

   Remove from the heat and stir in the fresh parsley.

6. 6

   Serve the prawns immediately in the cooking dish, with the slices of high-fibre bread on the side for dipping into the flavourful oil.