Gambas con gabardinas (prawns in beer and saffron batter)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Uncooked prawns |
| 7 | ounces | Plain flour |
| 1 | pinch | Sea salt/paprika |
| 12 | Strands saffron; (soaked in hot | |
| ; water) | ||
| 16 | fluid ounce | Ale |
| Olive oil for deep frying | ||
| 1 | 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 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.