Gambas Pil Pil Tempura

Name: Gambas Pil Pil Tempura
Cook time: 30 minutes
Yield: 4
Ingredients: 200g raw jumbo prawns; 50ml olive oil; 1 garlic clove, grated; 1 tsp chilli flakes; 1 tsp smoked paprika; 1 lemon, juiced; Salt, to taste; 85g plain flour; Pinch of sugar and salt; 200ml sparkling water, chilled; 1 egg yolk; 1 garlic clove; 1/2 tbsp miso paste; 1 tsp smoked paprika; 1 lemon, juiced; Salt, pinch; 200ml vegetable oil, approx

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

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Ingredients

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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