Delightful Breaded Prawns: A Special Tapas Recipe
Breaded prawns are a traditional tapas dish from the Corpus Christi celebrations at Hotel Aguere. In the past, during this festive occasion, the old Aguere from the 1920s prepared a special dish of breaded prawns. Garlic and parsley were added to the bread to enhance the flavour. As the prawns were already peeled, once fried, they were simply picked up by the tail and eaten carefully to avoid burns. This method also works well with large prawns or crayfish tails. We can prepare them in advance, leaving only the frying for the last moment.
Ingredients
16 prawns
1 egg
1 clove of garlic
Parsley
Breadcrumbs
Olive oil
Black pepper
Salt
Method
Peel the prawns, leaving just the tip of the tail. Beat the egg and season with salt and pepper. Crush the garlic and mix it with parsley into the breadcrumbs. Dip the prawns in the egg and then coat them in breadcrumbs. Fry in hot oil, then place on kitchen paper to absorb excess oil before serving.
Prawn Characteristics
Prawns are crustaceans, typically pink with brown stripes. They generally measure between 12 and 15 cm and can be found in all seas worldwide. They are one of the most commonly consumed seafood options. Prawns are mainly nocturnal, hiding or burrowing in the sand during the day and emerging to feed at night.
