Battered prawns

Crispy battered prawns

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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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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