Gamba gang feat. Razmataz Amsterdam

All About Prawns (Good for Trivial Pursuit questions):

Prawns come in many varieties and sizes. In the Netherlands, we call them "garnalen," while abroad they are often referred to as "gamba." We also hear "scampi" used, but scampi are actually small lobsters, not prawns.

There are also distinctions between gray and pink prawns. Gray prawns are North Sea prawns, while pink prawns usually come from more tropical regions. The color doesn't indicate whether they are cooked or not—both gray and pink prawns can be raw. Gray prawns tend to have a more pronounced flavor than pink prawns. The gray prawn is known by many names, including Dutch shrimp, North Sea shrimp, sand shrimp, and Crangon crangon. The most well-known prawn variety is the Black Tiger prawn, named for the tiger stripes on its back. These prawns are farmed in tropical seawaters in places like India, Bangladesh, and Vietnam. At Klauwe, we prefer the local North Sea prawn for its flavor, even though they can be more expensive due to the difficulty of peeling them by machine.

If you see orange prawns, they are already cooked. There's not much you can do with them other than warm them up a bit, which is a pity.

Fresh or frozen prawns?

Most fish shops and market stalls offer both fresh and frozen prawns. If you're grilling on the same day, you can buy fresh prawns; otherwise, we recommend buying frozen ones. Unless they were caught in the North Sea the day before, frozen prawns are fresher.

If you buy fresh prawns, make sure they are kept cool and get them in the fridge as soon as possible. Don't leave them in the car for a while. If you opt for frozen prawns, you can keep them in your freezer for a long time. When buying fresh prawns, ensure the meat is translucent white and the shell is light gray. Make sure there is no liquid leaking from the prawns.

If you have frozen prawns, let them thaw in the fridge and ensure they don't sit in meltwater for too long. Drain the meltwater occasionally. An hour before grilling, place the covered bowl of prawns on the counter to bring them to room temperature.

Cooked or raw?

Prawns are available cooked and raw. Choose raw prawns for the best flavor.

Shelled or unshelled prawns?

This is a choice between convenience and flavor. Shelled prawns often lack tails, which serve as handy handles. Peeling prawns when they come off the grill is also a fun, communal activity.

If you choose shelled prawns, skewer them to prevent them from falling through the grill grate. Soak the skewers in water for an hour beforehand to prevent burning.

Making the dip:

Combine the mayonnaise, Pimentón, and lemon juice in a bowl and mix well. Let it sit in the fridge to "marinate."

Preparing your KLAUWE:

We grill prawns over direct heat, so don't use the water ring or water reservoir. Place the grill grate at the top level and the fire basket at least one level lower. If you have a lot of heat, you might want to lower the fire basket to level 3. To close the KLAUWE lid, place the grate on level 2 and the fire basket below it. Grilling prawns should not be too intense.

To avoid having no "cooler zone," don't completely fill the fire basket with charcoal. Concentrate the coals in the center of the basket, leaving the edges cooler.

Grilling your prawns:

When the charcoal is hot and glowing (without flames), it's time to start grilling your prawns.

Stay close by when you place the prawns on the grill. Within half a minute over the hot coals, you'll see the flesh turn orange. Without shells, this happens quickly.

Keep turning the prawns! Grill them for about 3 minutes until both sides are orange. The prawns are ready when they are orange and the flesh is opaque white, not translucent. Overcooked prawns become tough, so avoid that. If in doubt, taste one to check.

When the prawns are done, remove them from the grill and serve immediately. For unpeeled prawns, peel before eating.

Peeling prawns:

To peel a prawn: remove the head and legs (hold the prawn with one hand just behind the head and pull off the head with the other hand). Peel off the shell from the body. Remove the dark vein (digestive tract) with your fingers, a fork, or a knife. While it's not harmful to eat, most people prefer to remove it.

Bon appétit! And remember: Eat with your KLAUWE and Impress Your Friends!