Gambas Con Gabardinas (Prawns In Beer And Saffron Batter) Recipe
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
- 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.
- 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.
- Serve with lemon wedges.
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