Gambas con Gabardina
(Spanish Shrimps/prawns with a "rain coat")
1/2 kg shrimps (large ones)
150 gr. flour
2 dl beer (2/3 of a bottle, optional)
1 spoon vinegar
1 egg white
salt
Boil the raw shrimps 3 minutes or until you think they are done. Pass the water
through a colander and let it cool. Peal shrimps leaving the tail. In a bowl mix
flower; vinegar; salt; and slowly add two dl of the cooking water or, if you
prefer, beer. When thick, add the whipped egg white and dip the shrimps in the
paste leaving the tail out. Fry the shrimps and serve hot. (Remember the paste
must be thick, if not, don't add as much beer or increase the amount of flour)
Variation: Calamares a la Romana ("Roman squid") Clean squid and cut in rings.
Dip the rings in the paste of the previous recipe (or a similar one) and fry in
oil.