Jamie Oliver's Simple Gambas Tapas
Over a year ago
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Ingredients
Accompaniment
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Method
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Fill a sturdy medium-sized pan about halfway with vegetable oil and put it on a high heat.
Add a small piece of potato to the pan, and when it's golden and crisp and floats to the surface, the oil is ready, so carefully add 400g (14oz) of small raw prawns with their shells on - do this in a couple of batches so the oil stays hot and the shells go so crispy you can eat them.
They won't take long to cook through, so after about 2 to 3 minutes, remove them with a slotted spoon to some kitchen paper to drain. Serve sprinkled with sea salt and a pinch or two of paprika, and add a few lemon wedges on the side for squeezing over.
Chef's Tips
Make sure you don't have any kids or pets running around the kitchen, as hot oil can burn badly.
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