Gambas Pil Pil Tempura
We’re embracing Japanese-Spanish fusion here with these Spanish marinated prawns fried Japanese style, served with a smokey miso aioli.
Done in 30 minutes
Serves 4
Ingredients
for the marinade
200graw jumbo prawns
50mlolive oil
1garlic clove, grated
1 tspchilli flakes
1 tspsmoked paprika
1lemon, juiced
Salt, to taste
for the batter
85gplain flour
Pinch of sugar and salt
200mlsparkling water, chilled
for the aioli
1egg yolk
1garlic clove
1/2 tbspmiso paste
1 tspsmoked paprika
1lemon, juiced
Salt, pinch
200mlvegetable oil, approx
Prawns in a Spanish-style marinade, coated in a light Japanese-style tempura batter and fried until crispy, served with a delicious smoked paprika, lemon, and miso aioli.
Method
Start by making the prawn marinade. Whisk together all of the marinade ingredients, then slice down the middle of the prawn and flatten out. Toss the prawns in the marinade, and set aside.
Next, make the aioli. Add everything to a bowl or jug, including the vegetable oil, then blend with a hand blender or food processor until thick and emulsified. Leave to chill.
Next, preheat your vegetable oil to 180 C.
Make your batter by combining the flour, salt, and sugar, before streaming in the sparkling water, whisking as you go - be careful not to over whisk.
Remove the excess marinade from the prawns, pat dry, then dunk in the batter and carefully drop straight into the oil. Fry until golden and crispy - this should only take a few minutes. Leave to drain on a wire rack, and finish with flaky salt.
Plate up with the aioli, a lemon wedge, and chives. Enjoy!
