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Spanish recipe: for Caballitos (Murcia)

Before describing this recipe, I would like you to relax a moment: even though this recipe has a strange name, rest assured it has nothing to do with neither seahorses nor land horses.

This popular Murcian dish is very simple to make, all you are going to need are: medium to large prawns (shelled except for the tail), flour, beer, one clove of garlic (peeled), salt, Spanish olive oil and toothpicks.

  • In a mixing bowl blend together one part of beer to six parts of flour. Add salt to taste and mix the ingredients until you have a smooth batter.
  • Next, skewer each prawn with a toothpick and dip generously in the batter.
  • In a frying pan, add oil and half of the clove of garlic. Wait for the garlic to brown.

The garlic serves two purposes. One is to add flavor and the other is to indicate the proper temperature for adding the prawns.

  • When the garlic has browned, remove the clove and add the prawns. Let them brown and when they have achieved a golden color we'll remove them from the oil.
  • Lay the prawns out on a plate lined with paper towels for the excess oil.
  • Serve hot

That's all there is to it! Now we have the ideal dish to serve as a finger food in between meals or to enjoy while watching the weekend soccer match. Just don't forget to have something cold to drink to wash them down with.

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