Pavia de Gambas
Serves 4 as starterDeep fried, battered prawns - this works equally well
with strips of bacalao or other fish
Origin: Andalucia
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| Carefully peel
the prawns leaving just the tail part on. Measure the flour into a bowl. Using a whisk, add the beer whisking all the time to make a smooth, thick batter the consistency of a white sauce. Crush the strands of saffron in a mortar and pestle and pour about a teaspoon of boiling water onto them. Add the saffron to the batter, along with some salt to season. Place an oven-proof dish in the oven to warm and place some sheets of absorbent paper on the surface. Heat the oil in a pan - you need a depth of at least 3 inches (7.5 cm for the young!) - until a small cube of bread thrown in starts to fizzle and fry immediately; then you know it's hot enough. Holding the prawns by the tail, dip them in the batter and then drop them into the oil. Don't overcrowd the pan. Fry until slightly darker than golden, then remove onto the paper and then to your warm dish to wait until you have finished frying the rest. Serve as quickly as humanly possible with a garnish of lettuce and a lemon wedge and some alioli (garlic mayo) if you like. |
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