When it comes to prawns, no dish is more famous than gambas a la plancha – king prawns, still in their shells, fried in a layer of sea salt in a red hot pan. The salt spreads the heat evenly so the prawn shells become crisp while the meat inside steams in its own juices. Large fresh prawns are by far the tastiest when cooked this way as it’s just the prawns you taste – and nothing else.. serve it with a nice garlic aioli! I use MSC certified prawns from Exmouth in Australia. If you want to see how these are caught, click the i-button. Enjoy.
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