Today we bring you a typical dish of Spanish bar although known in several countries, they are the shrimps or prawns to the gabardine. A meal prepared in a very simple and quick way and that can also be enjoyed with a cold beer.
Join us to prepare this dish and don’t miss these crispy battered prawns at best Camaroneros style.
- 500 grams of large prawns, peeled and deveined
- ½ teaspoon salt
- 2 cloves of crushed garlic
- Ginger the size of a thumb
- ½ Knorr cube (Optional)
For the batter
- 100 gr rice flour
- 150 gr leavening flour
- 170 ml cold water 0 200 ml beer
- ½ teaspoon baking soda
- 1 egg
- 1 pinch of salt
- 1 pinch of pepper
Crunchy garnish (Optional)
- 3 garlic cloves (crushed)
- 3 fresh chiles (crushed)
- 4 spring onion stalks (finely chopped)
- 1 pinch of salt
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- Crush the garlic and ginger until you get a paste that you will pass through a strainer to extract all its juice, then add this broth to prawns (without pieces). Add the salt too, then set aside.
- Prepare the batter mixture by gradually mixing the leavening flour with the rice flour, the egg and adding beer little by little along with the other ingredients.
- Once the mixture is ready, spread 1 by 1 prawns until they are all covered by the batter, then in a frying pan add enough oil to fry and heat over medium heat until it sizzles.
- Fry prawns and once ready, transfer all the oil to a bowl, using the same frying pan, add the scallions and fry for 1 minute before adding the chili and garlic mixture.
- Add 1 pinch of salt to flavor the garnish. The mixture should look dry and golden brown before adding all prawns. Stir to make sure all the crunchy garnish is well mixed.
- Serve your crispy battered prawns immediately and enjoy with a cold beer.
- Remember to test the oil with a toothpick and make sure it sizzles before adding the shrimp.
- Make sure the shrimp are golden brown before transferring them to a paper towel-lined plate.