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Prawns with Overcoats
Gambas con Gabardina
Preparation info
- Serves
Four
- Difficulty
Easy
Appears in
Published 1992
The word gabardina means raincoat and, in the same way as the flour protects fried fish, so the beer batter seals the delicate prawn allowing it to cook in its own juice. Prawns make such wonderful starters to a meal because they are so delicious, yet so light, whetting the appetite for what is to follow.
Ingredients
Method
To peel the prawns, hold them by the tail and twist off the head, then gently peel away the legs and the rest of the shell, leaving the last part of the shell and the tail.
Mix together the flour, salt and light ale. Crush the saffron then dissolve it in a little boiling water. Mix it into the flour and ale to form a smooth fairly thick batter the consistency of béchamel sauce. Dry the