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Gambas en Gabardina
Spanish Prawns in Batter
Classic Spanish tapas featuring succulent prawns coated in a light, crispy beer batter and fried to golden perfection. Best served immediately with a squeeze of fresh lemon.
ð§ ææ
- 20 Large prawns(Peeled and deveined, tails on. Fresh or thawed.)
- 1 cup All-purpose flour(Plus extra for dusting if needed.)
- 150 ml Cold beer(Lager or a light ale works best. Ensure it's very cold for a crispier batter.)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper(Freshly ground, if possible.)
- 3-4 cups Vegetable oil or other neutral oil(For deep frying. Enough to reach a depth of at least 2 inches (5 cm) in your pot.)
- 1 Lemon(Cut into wedges for serving.)
ðšâð³ äœãæ¹
- 1
Prepare the prawns: Ensure the prawns are fully peeled and deveined, leaving the tail intact. Pat them thoroughly dry with paper towels. This step is crucial for the batter to adhere properly and for a crispier result.
â±ïž 5 minutes - 2
Make the batter: In a medium bowl, whisk together the flour, salt, and pepper. Gradually pour in the cold beer while whisking continuously until you have a smooth, lump-free batter. The consistency should be like thin pancake batter; it should coat the back of a spoon but still drip off easily. Do not overmix.
â±ïž 3 minutes - 3
Heat the oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 2 inches deep. Heat the oil over medium-high heat until it reaches 180°C (350°F). You can test the oil temperature by dropping a tiny bit of batter into it; it should sizzle immediately and float to the surface.
â±ïž 10 minutes - 4
Batter and fry the prawns: Working in batches to avoid overcrowding the pot, dip each prepared prawn into the batter, ensuring it's fully coated. Let any excess batter drip off for a second. Carefully lower the battered prawns into the hot oil.
â±ïž 1-2 minutes per batch - 5
Fry until golden: Fry the prawns for about 3-4 minutes per batch, turning them occasionally, until they are a deep golden brown and the batter is crisp and puffed. They should float to the surface when they are nearly done.
â±ïž 3-4 minutes per batch - 6
Drain and serve: Using a slotted spoon or spider strainer, remove the fried prawns from the oil and place them on a wire rack set over a baking sheet or on paper towels to drain any excess oil. This helps keep them crispy. Serve immediately with fresh lemon wedges for squeezing over the top.
â±ïž 1 minute per batch
ð¡ ããã®ã³ã
- â'Gabardina' translates to 'raincoat' in Spanish, referring to the batter coating the prawns.
- âFor the crispiest batter, ensure your beer is very cold and don't overmix the batter.
- âFrying in batches is essential to maintain the oil temperature and ensure even cooking and crispiness.
- âServe these tapas hot, straight from the fryer, for the best texture and flavor.
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- Serve with a side of homemade aioli for dipping.
- Offer a spicy mayonnaise or a sriracha-lime crema for a kick.