Gamba’s a la plancha

  • 4 persons
  • cooking time: 20 minuten
  • difficulty


  • 2 cloves of garlic
  • 1 egg
  • 100 ml sunflower oil
  • 2 tsp lemon juice
  • 250 g fine sea salt
  • 20 large prawns, whole, raw
  • salt and pepper

How to prepare

This is what we keep eating: prawns a la plancha! There are many variations but that’s how they do it traditionally in Madrid: large shrimps fried on a layer of sea salt on a hot plate: so simple, but so delicious. By preparing the prawns in this way, the shell remains crispy and the shrimp juicy.


  • 1 For the aioli, crush the garlic in a mortar. Beat the egg yolk through with a whisk. Add the sunflower oil drop by drop and keep beating continuously. Season to taste with lemon juice, salt and pepper. Keep separately in the refrigerator.
  • 2 Distribute the sea salt evenly over a large frying pan or a plancha. Let this become red-hot and place the prawns on top of the salt. Press them lightly. Fry the prawns for 2-3 minutes on each side, depending on the size of the prawns. Turn the prawns over with two spatulas and press them on again. Remove them from the salt after 2-3 minutes.
  • 3 Serve the prawns with the aioli and a bowl of water and lemon so you can wash your fingers while eating.