GAMBAS A LA PLANCHA
Gambas a la plancha ( prawns in a frying pan ) are the essential tapas of Spanish cuisine. The cooking technique consists of grilling prawns on a layer of coarse sea salt without any oil.
WHAT ARE GAMBAS A LA PLANCHA?
Gambas a la plancha are simply prawns fried in a hot pan without oil. This is one of the most popular ways to prepare prawns in Spain, but it is often done incorrectly.
Langostinos a la plancha - tiger prawns a la plancha with sea salt
WHAT IS "A LA PLANCHA"?
"A La Plancha" is a cooking technique different from well-known heat treatment techniques used in the UK. Seafood, meat or fish are roasted on a layer of coarse salt in a dry hot pan. The salt toasts itself and imparts a smoky aroma to the food. When you buy fish or some seafood in a Spanish market, the seller will often ask you if you want to "fry it" or "a la plancha" before cleaning it. The word plancha refers to a cast-iron grill.
WHAT PRAWNS ARE BEST?
Larger prawns are the best, as they will remain juicy and crunchy even if you wait a little longer for them to cook. You can also use defrosted prawns, but never use peeled or already cooked prawns.
WHAT TO WATCH OUT FOR?
Keep the pan really hot. We want to fry the prawns as quickly as possible without losing their fresh crispness. Fortunately, prawns never end up rubbery like calamari, but they're still so much better if you fry them quickly.
RECIPE: GAMBAS A LA PLANCHA
Preparation: 5 MINUTES
Cooking: 5 MINUTES
Serving: 2
INGREDIENTS:
300 g of large fresh or thawed prawns (uncooked, unpeeled)
1 clove of garlic
flat-leaved parsley
1 tablespoon of coarse salt
1 tablespoon of olive oil
1 lemon cut into wedges
METHOD:
- Mix the olive oil, finely chopped parsley and garlic.
- Heat a thick frying pan.
- Spread a layer of coarse salt on it, and place the prawns in a single layer on top of the salt.
- Fry all for about 2 minutes.
Prawns draw salt from the coarse salt below them.
- Brush the prawns lightly with a mixture of oil, parsley and garlic before turning.
The oil evaporates immediately, but the aroma of garlic permeates the shrimp.
- Turn the prawns over and cook for about 2 minutes.
- Remove to a plate and brush again with the parsley & garlic oil mixture.
- Serve with a lemon wedge. The shell hides most of the flavour, so don't be scared to "peel" the prawn with your mouth.
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