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Gambas Con Gabardinas (Prawns In Beer And Saffron Batter) Recipe

by Global Cookbook
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Servings: 1

Ingredients

  • 2 lb Uncooked prawns
  • 7 ounce Plain flour
  • 1 pch Sea salt/paprika
  • 12 x Strands saffron, (soaked in warm water)
  • 16 fl ounce Ale Extra virgin olive oil for deep frying
  • 1 x Wedges lemon and alioli, (garlic mayo) to serve

Directions

  1. Make a thick batter with the ale, seasonings and flour and let it rest for 30 min. It should have the consistency of a white sauce.
  2. Shell the prawns leaving the tail on and dip the fish into the batter, shaking off the excess and deep-fry for 2 min in warm oil and drain on kitchen paper.
  3. Serve with lemon wedges.

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