We clean the prawns, remove the head and the shell from the body, leaving the end of the tail. We salt them to taste and reserve them.
Prepare the batter for the gabardine prawns. To do this, in a bowl we put the flour, the egg, the beer, the yeast and a little salt. We remove everything and mix well, in such a way that there are no lumps.
We have to have a slightly thick dough, so if it has become very clear we will add more flour, while if it is the opposite we will add a little more beer.
We put a frying pan with plenty of olive oil on the fire. While it is heating up, we take the opportunity to start coating the first gabardine prawns.
When the oil is hot, add the prawns to the panto brown them on both sides. We recommend frying the breaded prawns in batches of 3-4 so that the oil does not cool down.
As they are done, we take them out and place them on a plate with kitchen paper to absorb the excess oil, since otherwise there will not be crispy gabardine prawns. We repeat these steps until we finish the prawns.
With these quantities, you will have leftover dough, which you can use to coat and fry fish, which is also very good.
