Gambas Gabardina by Chef Marco Morana

Gambas Garbadina


About 14-18 large fresh shrimp peeled (except for the tail)
1/2 cup All-purpose flour
1 egg white
1 tsp sweet paprika
1 tsp baking powder
1 tsp salt
olive oil for frying

Saffron (optional)


In a large bowl, whisk together the flour, baking powder, salt, paprika and saffron.

Add about 1/2 cup of the ice-cold water and mix everything together.

We are looking for a nice thick batter.

Beat the egg white until you get nice stiff peaks.

Gently fold the egg into the batter.

In a saucepan, heat enough oil to deep fry over high flame; dip each shrimp in the batter except for the tail and deep fry.

Cook for about 1 minute on each side until golden brown. (They will cook very quickly)

Remove to a paper towel to absorb the oil.

Serve with Salsa Rosa.

Marco Morana

Chef Marco a chef with over 30 years of experience, with outstanding technical knowledge and a proven track record, ​has worked in Rosetted as well as Michelin star restaurants both in Europe and in the USA. He has attended cookery school at the Roux Brother's, Raymond Blanc and Betty of Harrowgate. One of his key achievements, includes success in building the reputation and maximizing clientele of critically acclaimed "one of the best tapas restaurants in the UK". He has the "Midas touch" with turning around restaurants, with a passion and drive for cooking. Some of his other achievements include, being a long standing food stylist for Michelin star Spanish restaurant, Reeds. He has also been featured on Radio Scotland and some of UK's Food Channels.

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