beer batter prawns

Posted on December 8, 2024 by Shawn

I’ve made these a few times now so it’s time to share them with you. Beer batter prawns! I have to say the first time I ever saw beer batter in action was when I was working at the (in)famous Rocinante tapas bar in Bristol (early 90s). Chef Chris would bring his bowl of flour-n-stuff from the kitchen over to the beer tap and then whisk it all up for his beautifully battered calamares. Trying this out on my own – putting together a few different recipes I found online – I have come to these main conclusions. Make sure your prawns (or fish, squid, etc) are nice and dry before commencing. Make sure your beer is COLD. And always “dust” your prawns before placing them in the batter.

I first used frozen peeled prawns because… easy. But they have to be thoroughly thawed and patted dry first. Another time I used big gambones with the tail left on, which you can see below. Also I shallow fry in a large frying pan using extra virgin olive oil.

Ingredients and instructions below…

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gambas al ajillo

Posted on February 7, 2021 by Shawn

Possibly the simplest recipe on here (which is maybe why I haven’t posted it before now). Ideally these should be made in a clay cazuela (see below) which can be used on either an electric or gas cooker, but sadly not on an induction cooker (like mine!). But the good news is that you can just as easily make them in a small skillet. I’ve done them both ways and they turn out great either way. I like making them very simply (and traditionally) with just four ingredients. I’ve never added extra seasoning (the prawns are salty enough) and I just think anything else would take away from the simple goodness of this dish. Make sure you have some nice crusty bread on hand for mopping up all that gorgeous garlicky olive oil.

Ingredients and instructions below…
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gambas al ajillo salad

Posted on June 12, 2019 by Shawn

So this was something simple and delicious. Wanted some gambas, wanted a salad, so this happened. I actually show two versions here. The original is above, which was made with chopped cashews. The other one I tried with just a sprinkle of toasted sesame seeds. Both were great. And it’s fast and easy. This is just for one person, so just up the quantity for mre.

Ingredients and instructions below…
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chorizo & gambas risotto

Posted on January 6, 2010 by Shawn

Since making my first ever risotto a couple of months ago they have become a staple dish here at casa az. Until now I’ve been sticking with mushroom & veg versions … that is, until my pal WeeRascal boasted of having a chorizo & lobster risotto a while ago. And well, I just had to try it out for myself, though I substituted giant prawns (gambon gordo) for lobster. I made it pretty much following the same recipe as the mushroom risotto, but I added the heads and shells of the gambas to the chicken broth – and wow! – the broth turned out gorgeous. In fact, I think this is one of the most delicious meals I have ever made. I was a bit unsure about adding too many ingredients, so I tried it first without and then with the broccoli. They were both great, and I liked having some green stuff in there, making it a more complete “one dish” meal.

Revised recipe and instructions below the links:
(as well as “close up” shots of both versions)