Gambas Gabardina (prawns in a raincoat or prawns in a jacket) is a popular seafood recipe, and originates from Madrid. These succulent gems, smothered in batter and deep fried are fantastic as finger food at a buffet… as a starter… or as a snack. Bloomin lovely!! These are sooo easy to make – that you’ll do them time and time again. You can make your own batter if you have a trusted recipe… or use the recipe below.
- 120 grams of plain flour
- 1 medium sized egg
- 100 ml ice cold water
- 1 kg prawns
- Plenty of oil for frying
- Make the batter as far ahead as you can, so you allow it time to “rest” in the fridge before using.
- To make the batter… use a whisk to blend the egg with the flour, and add the water slowly until the consistency is a thick batter. Pop it into the fridge for a couple of hours to “rest”, although you can just use it straight away if your own batter is always foolproof.
- Prepare your prawns by shelling them and removing the vein. If you can leave the tails on – they look nicer when cooked… but you can remove that too if you prefer. This is probably the longest and messiest part of the recipe – but worth taking the time.
- Dunk the prawns in the batter (hold by the tails to keep your fingers clean) and fry in very hot oil for a couple of minutes until the prawns are cooked through, and the batter is starting to brown
- Remove from the oil using a slotted spoon or drainer. Allow the oil to drain off on kitchen paper and serve hot.
I like gambas gabardina dipped in marie rose sauce too! Gently mix a good dollop of mayonnaise with a bit of ketchup until it’s light pink and add a pinch of something spicy such as cayenne or paprika for a little kick. I like a grind or two of black pepper too.
You can make a lighter batter by using granulated Harina with 2 egg whites. Don’t add water this time, and don’t rest. Dunk the prawns and fry as above.