Peanut Crusted Gambas

Peanut Crusted Gambas

30-60 minutes, Fish, Starter -


  • - 11oz. raw gambas
  • - 1/3 raw unsalted peanuts (shelled weight)
  • - 1 egg
  • - 1 soup plate with flour
  • - 3/8 cup coconut milk
  • - 1/3 tablespoons Lemon, Garlic and White Wine Mustard
  • - Salt, pepper


  1. Peel and remove the head of the gambas, keeping the tail.
  2. Grind the peanuts into a coarse powder in a small food processor.
  3. Break the egg into a bowl, add salt and pepper, and beat with a fork.
  4. Coat the gambas with flour and remove any excess.
  5. Cover with egg, then coat with the peanuts.
  6. Heat a frying pan with a bit of oil, and cook until golden brown on each side.
  7. Meanwhile, mix the coconut milk and Lemon, Garlic and White Wine Mustard together.
  8. Serve the warm gambas with the cold sauce on the side.

Chef's Tips
Prawns cook quickly. Allow a cooking time of 5 minutes. Cook them at the last moment for a crispy crust at serving time.