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Beer-Batter Prawns and Tartare Sauce
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For a wicked but heavenly taste of seaside summers, go for plump prawns in crispy batter, dipped in creamy tartare sauce. Scampi in a basket just can’t compete
The Corker recommends- Use crisp
and hoppy Czech lager to make the batter, then serve lots more of it, well-chilled, as you tuck
into the juicy prawns in their golden overcoats.
Typical values per serving:
This recipe was first published in August 2007.