Gambas Gabardina by Chef Marco Morana

Gambas Garbadina


About 14-18 large fresh shrimp peeled (except for tail)
1/2 cup flour
1 egg white
1 ts sweet paprika
1 ts baking powder
1 ts 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 water from the shrimp and mix everything together well.

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.

Heat about 1 inch of oil in a small skillet over high heat Dip each shrimp in the batter (except for tail) and

add to the oil.

They will cook very quickly.

Cook for about 1 minute on each side until golden brown.

Remove to a paper towel to absorb the oil.

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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