Authortapasonline
RatingDifficultyBeginner

King prawns in an overcoat - In this case, the overcoat is a light covering of batter. The saffron is an optional addition to give a more golden colour to the finished dish. Buy the biggest and best quality king prawns you can find for this recipe.

Yields2 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
 8 or 10 Large King Prawnspeeled and heads removed, but tails left on
 120 g Plain Flour
 100 ml Beerlager type
 1 tsp Baking Powder
 1 Pinch of Salt
 1 Pinch of Saffronoptional
 Olive Oilfor frying
1

Place all the ingredients for the batter (everything except the prawns and the oil) and beat until smooth. Coat the prawns in the batter, leaving only the tail.

2

Heat a sufficient depth of oil in a pan (or use a deep-fryer if you have one) and add the prawns one by one, holding them by the tail at first, so they do not stick to the bottom of the pan. Do not cook too many at once or you will reduce the temperature of the oil.

3

When the prawns are crisp and golden, remove from the pan and dry on kitchen paper.

4

Serve immediately with a dip of your choice.

CategoryCooking Method

Ingredients

 8 or 10 Large King Prawnspeeled and heads removed, but tails left on
 120 g Plain Flour
 100 ml Beerlager type
 1 tsp Baking Powder
 1 Pinch of Salt
 1 Pinch of Saffronoptional
 Olive Oilfor frying

Directions

1

Place all the ingredients for the batter (everything except the prawns and the oil) and beat until smooth. Coat the prawns in the batter, leaving only the tail.

2

Heat a sufficient depth of oil in a pan (or use a deep-fryer if you have one) and add the prawns one by one, holding them by the tail at first, so they do not stick to the bottom of the pan. Do not cook too many at once or you will reduce the temperature of the oil.

3

When the prawns are crisp and golden, remove from the pan and dry on kitchen paper.

4

Serve immediately with a dip of your choice.

Gambas a la Gaberdina