Gambas Con Gabardina

Gambas Con Gabardina


  • 1/2 kg shrimps (large ones)
  • 150 gr. flour
  • 2 dl beer (2/3 of a bottle, optional)
  • 1 spoon vinegar
  • 1 egg white
  • salt


(Spanish Shrimps/prawns with a "rain coat"). Boil the raw shrimps 3 minutes or until you think they are done. Pass the water through a colander and let it cool. Peal shrimps leaving the tail. In a bowl mix flower; vinegar; salt; and slowly add two dl of the cooking water or, if you prefer, beer. When thick, add the whipped egg white and dip the shrimps in the paste leaving the tail out. Fry the shrimps and serve hot. (Remember the paste must be thick, if not, don't add as much beer or increase the amount of flour) Variation: Calamares a la Romana ("Roman squid") Clean squid and cut in rings. Dip the rings in the paste of the previous recipe (or a similar one) and fry in oil.

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