John Myers
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Gambas
The perfect gambas à la biggi recipe with a picture and simple step-by-step instructions.
seafood
- Prawns with shell
- Alternatively lobster crabs
Spices for the Gamba SOLO
- Black garlic
- Corail butter (from own production) in my KB
- Lime zest
- Lime oil
- Rosemary fresh
for the gamba with a filled belly
- Tuna fillet
- White garlic
- Corail butter (from own production) in my KB
- Lime Olive Oil
- Lavender flowers
Standard seasoning for prawns
use after frying
- Red kampot pepper
- Fleur de Sel sea salt
- Is served ground with the prawns in a glass
Prepare the prawns
- First of all, clean very well under running water. Then cut the back minimally. Now remove the intestines (if you don’t do this, the prawns will be inedible) and rinse the prawns well again. Both gamba variations are fried at the same time.
Gamba variant 1
- Help the prawns to stand by cutting butterflies and let them drain on a plate. Now rub the corail butter on a very hot pan and add the finely chopped garlic cloves. Cook the prawns upright – put the rosemary in the pan and toss it through every now and then. The gamba is perfectly glassy after about 2-3 minutes. Now season them and get them out of the pan. Put the pan on its side. The butter is poured into a glass for eating and can be drizzled onto the gamba meat as desired.
Gamba variant 2
- Fry the prepared prawns in a pan with finely chopped garlic butter oil and the lavender flowers for 2 minutes on each side. Now take the prawns out of the pan and place them on aluminum foil. Now cut the gamba on the belly side with scissors.
- Now fill the tuna, cut into fine pieces, into the inside of the gamba. The gamba gives off enough heat to the tuna so that it doesn’t have to be cooked again.
The side dishes
- I served mangochutnay, avocado cream and sweet potato chips with my prawns. You can find all the recipes in my KB. I chose freshly baked baguette as a “tunker” for the great butter.
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