Gambas – Like the Portuguese

The preparation of the prawns themselves is very simple. Eight at a time are deep-fried in the deep fryer at 180 °C for about 3.5 minutes. The preparation in portions in the deep fryer has the advantage that the prawns do not cool down and thus become tough.

The potatoes are peeled and cooked, but they should remain firm. Then the potatoes are diced, not too small, and heated with a lot of oil in a large frying pan until partially browned.

In another saucepan, heat the 2 finely chopped garlic bulbs (it’s really not a typo) with a tiny bit of oil. Just before the garlic starts to stick to the bottom of the pot, deglaze with the beer. After adding the clear soup, you can season it with the juice of a lemon and a little bit of salt and pepper. If the sauce is too sour (it is better to add the juice of a lemon in portions), it can be counteracted with a little sugar. If you like, you can thicken the sauce with sauce thickener.

It goes well with a light leaf salad (e.g. horseradish leek with a simple salad dressing) and a Vino Verde from Portugal.

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