John Myers
Gambas (king Prawns) with Avocado
The perfect gambas (king prawns) with avocado recipe with a picture and simple step-by-step instructions.
- 6 Pc. Giant prawns (Black Tigers)
- 2 spoon Sunflower oil
- 4 cl Cognac
- 0,5 Pc. Lemon fruit juice
- 0,5 Pc. Salt pepper
- 0,5 Pc. Ground cumin
- They are scientifically called Panaeus monodon and if I only knew this name, I would first think of dinosaurs. King prawns, as they are called in German, are primordial animals from the sea, but they also have more culinary and sonorous names such as black tigers or prawns. My mouth is watering when I think about how they light up my mind together with a fresh, nutty avocado. Yes, it is a typical mood food dish and makes you happy, also because it can be prepared quickly and easily. Tip for purchasing Black Tigers: Frozen prawns are just as fresh and good as those that can be bought at an open counter. They are usually even cheaper. Tip for purchasing avacados: Fresh avacados exude a fine, pleasant scent and are then ready for immediate consumption when the thumb can be easily pushed into the side of the fruit, with some resistance. The pulp should be absolutely firm, should feel a little soapy and should be easy to peel by hand with the thumb. The taste when fully ripe has a relatively pronounced nutty component, which is what makes the avocado so special. Do not process brown areas.
- Cut the avocado lengthways and remove the large core. Reach sideways under the firm shell with your thumb and peel off the pulp. If the fruit is too ripe, this is no longer possible; then spoon out. Dice the avocado or cut into strips, depending on your preference. Thaw and peel the king prawns. Wash well. Put sunflower oil in a cassar roll and fry the prawns on all sides. They change their color from gray to pink, so you can easily see which ones you have forgotten when you turn them several times. Reduce heat. Season with salt, pepper and cumin and deglaze with a cognac (let it boil down for approx. 3 minutes at most). I always use a traditional Spanish clay vessel in which the prawns are served in restaurants and taverns (looks even more appealing). Put the avocado in the container, distribute the prawns and empty the stock over everything. Add lemon juice. Finished!
- Note 1: You can also buy frozen king prawns that have already been peeled and cooked (pink). The cooking time is reduced to around 60-90 seconds in the cash register roll, otherwise they will become too firm and inedible. Note 2: Traditionally, you take extra virgin, cold-pressed olive oil, which I am unfortunately no longer allowed to take for health reasons. There is also a variant with garlic, which is often on the menu in Spain: Gambas al Ajillo (add the peeled and coarsely chopped garlic towards the end of the cooking time, otherwise it will become bitter and “destroy” the entire dish).
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