Gamberi Fritti

Rinse the Gamberi freschi thoroughly under cold water. Carefully devein each prawn by making a small incision along the back and removing the dark intestinal tract, but keep the head and shell intact for maximum flavor and presentation. Pat the Gamberi freschi very dry with paper towels.

In a shallow dish, combine the 00 flour and Semolina flour, mixing them well.

Lightly dredge each of the dried Gamberi freschi in the flour mixture, ensuring an even, thin coating. Gently shake off any excess flour.