Bresc BV

Gamberi fritti piccante


  • 500 g prawns, shelled and intestines removed
  • 200 g flour
  • 100 g Bresc alioli limón
  • 40 g Bresc Andalusian garlic puree
  • 40 g Bresc red chilli puree
  • 10 g baking powder
  • 2 dl beer
  • 2 eggs
  • 2 lemons
  • 1 head romaine lettuce, washed

Preparation method

Make a batter using the flour, beer, eggs and baking powder. Marinate the prawns in the red chilli puree and Andalusian garlic puree. Chop the lettuce. Preheat the deep-fryer. Spoon the prawns through the batter. Remove them with a strainer and deep-fry them immediately. Deep-fry them in three to four portions so that the fat does not lose too much heat. Serve immediately met the halved lemons and alioli on the lettuce.