Top 50 Gastropubs

Gambas A L’ail Noir

  • 4 Head on, green king prawns (50g prawns)
  • 2 Cloves of black garlic
  • 1 Teaspoon chopped chives
  • 1 Teaspoon chopped flat leaf parsley
  • 1 Tablespoon olive oil
  • Sea salt and freshly cracked black pepper to taste
  • 1 Tablespoon lemon juice
  • 1 Teaspoon white wine
  • Nob of butter
  • Large crouton and twist of lemon to serve


Shell and de-vein the prawns, leaving the heads and tails on, then season.

Heat the oil and add prawns, cook for 1 minute, then add garlic, cook a little further then add wine and herbs.

Add butter and lemon juice, and then serve on the crouton with twist of lemon.