Gambas con Kabute

Gambas con Kabute is a spicy dish of prawns and mushrooms served with lots of garlic on a gravy made with roasted prawn shells

Prawns and Mushrooms, this is the Filipino style surf and turf but instead of meat on the turf part we just use something earthier by using mushrooms. Gambas in the Philippines is quite popular specially as a special pulutan dish enjoyed on bars, restaurants and special occasions but what can make it even more special? By adding mushrooms to it. Unlike the usual Gambas this version is saucier, where its rich sauce is extracted from the shells and head of the prawns after it was roasted and boiled giving it a rich prawn flavour, add tons of garlic, mushrooms and spice to it then it’s an explosion of flavours in your mouth that definitely you cannot resist.

Gambas con Kabute

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 1 hour
• Total Time: 1 hour 30 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Gambas con Kabute is a spicy dish of prawns and mushrooms served with lots of garlic on a gravy made with roasted prawn shells

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Ingredients

Scale 1x2x3x

• 500 kg prawns, shell on
• 12 pcs white button mushrooms, sliced
• 1 red capsicum, sliced
• juice 1/2 lemon
• 1 1/2 cup water
• 1 tbsp cornstarch, diluted in 3 tbsp of water
• 1 tbsp tomato paste
• 1 tsp cayenne pepper (adjust to your liking, I like it hot)
• 1 pc shallot, minced
• 6 cloves garlic, minced
• salt
• freshly ground black pepper
• oil
• chopped parsley, to garnish
• crispy fried garlic, to garnish

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Instructions

1. Remove the head and shells of the prawns, place in a roasting rack and roast in an oven until it turns brownish red and crispy.
2. Place roasted shells in a pot then add 1 1/2 cup of water, bring to a boil then mash the heads and shells. Simmer for 10 minutes then reduce the liquid further to equivalent of 1 cup. Strain the liquid then set aside.
3. In a non-reactive bowl add shrimps and lemon juice, let it marinate for 15 minutes.
4. Heat oil in a pan then cook mushrooms for 2 minutes. Remove mushrooms then set it aside.
5. Using the same pan add more oil then sear prawns in high heat. Remove prawns then set it aside.
6. Back to your pan, sauté garlic and shallots in high heat.
7. Add the capsicum and cayenne pepper then stir fry a minute in high heat. Add the tomato paste and stir fry for a minute. Add the prawns and mushrooms.
8. Combine prawn stock and diluted cornstarch pour into the pan, bring to a boil while continuously mixing for 4-5 minutes.
9. Season with salt and freshly ground black pepper, then serve garnished with chopped parsley and fried garlic.

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