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

Dish by Spencer Lengsfield

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.