Gambas to La Gabardina, a simple recipe that is very good and that is typical to eat it in the lid bars. The prawns to the gabardina carry a batter with beer and flour, although according to the area in which this batter is prepared, some ingredient can change. With this recipe the prawn is very good and juicy, with a very crispy and tasty batter. It is ideal to serve at an informal dinner with friends, since it is very fast to do, or to give us a whim at any time. Continue reading and discovers in recipes how to make prawns to the gabardina.
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Gambas ingredients to crispy raincoats: |
| 12 prawns 100 milliliters of beer 1 egg 125 grams of flour 1 tablespoon of yeast 1 pinch of salt 1 glass of olive oil |
| Additional characteristics: medium cost, fried |
Gambas ingredients to crispy raincoats:
1. We clean the prawns, we remove the head and the peel of the body leaving the end of the tail. We go out to taste and reserve them.
2. We prepare the booked from the prawns to the gabardine. To do this, in a bowl we put the flour, the egg, the beer, the yeast and a little salt. We remove everything and mix well, so that there are no lumps.
3. We must have a slightly thick dough, so that if we have been very clear we will add more flour, while if it is the opposite we will throw a little more beer.
4. We put a pan with plenty of olive oil to the fire. While warming up, we take the opportunity to begin to batter the first prawns to the gabardine.
5. When the oil is hot, we add the prawns to the pan to brown them on both sides. We recommend frying the booked prawns in 3-4 batches so that the oil does not cool.
6. As they are doing, we are drawing them and we place them on a plate with paper paper to absorb excess oil, since otherwise there will be no crispy cabardine prawns. We repeat these steps until you end the prawns.
7. With these amounts you will have a dough, which you can take advantage of to rejoice and fry fish that is also very good. This recipe from prawns to gabardine is ideal to serve with other tapas, such as ajillo potatoes and a cod carpaccio. More easy and fast recipes in my blog target = _blank re = NOFOLW class = outboundcocinando with Montse.
