⚽ World Cup 2018 Game 51 – Spain vs. Russia

One of my favorite Spanish tapas is reconstructed into one of my favorite Russian dishes to become a GAMBAS KIEV. The crispy and crunchy ball hides a buttery cavern of aromatic treasures like garlic, parsley, and lemon zest that is surrounded by minced shrimp. You can taste the tender shrimp and garlic in every bite. Extra bread to sop up the garlic butter is required.

Print Recipe
Gambas Kiev
Course Main Dish
Servings
Ingredients
compound butter
kiev
Course Main Dish
Servings
Ingredients
compound butter
kiev
Instructions
  1. Make the compound butter by combining all the ingredients. Transfer the butter to a plastic wrap and shape into a 1 inch diameter log that is approximately 10 inches long. Wrap tightly in plastic and refrigerate for at least 30 minutes.
  2. Mince the shrimp in a food processor or a cutting board until it becomes a pasty glue texture (I find it therapeutic to mince it on the cutting board). Sprinkle some salt and pepper to the shrimp and continue mincing. Depending on the type of shrimp used, it will already be pretty salty.
  3. Arrange 5 plastic wrap sheets on the counter, at least 11x11 inches. Divide the shrimp mixture onto each plastic sheet and press to 1/2 inch thickness.
  4. Take the butter log out of the fridge and divide into 5 equal pieces. Place the butter piece on the center of the shrimp mixture and gather the shrimp mixture to form a ball around the butter. Wrap tightly with plastic and freeze for at least 4 hours.
  5. Heat 1.5 inches of oil in a pot. Also line a baking sheet with parchment paper and heat oven to 350 degrees F.
  6. Have three separate shallow bowls, one with flour, one with beaten eggs, and one with bread crumbs.
  7. Take the shrimp ball out of the freezer and remove plastic wrap. Dredge shrimp in flour, then egg, then coat well with panko.
  8. Fry the kiev 1 minute on each side or until golden. Remove from oil and place on baking sheet.
  9. Bake the fried kiev for 20 minutes and serve with salad.
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