Gambas con gabardinas (prawns in beer and saffron batter)

Yield: 1 servings

Measure Ingredient
2 pounds Uncooked prawns
7 ounces Plain flour
1 pinch Sea salt/paprika
12 \N Strands saffron; (soaked in hot
\N \N ; water)
16 fluid ounce Ale
\N \N Olive oil for deep frying
1 \N Wedges lemon and alioli; (garlic mayo) to
\N \N ; serve

Make a thick batter with the ale, seasonings and flour and let it rest for 30 minutes. 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 minutes in hot oil and drain on kitchen paper.

Serve with lemon wedges.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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