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    Beer-Batter Prawns and Tartare Sauce

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    Beer-Batter Prawns and Tartare Sauce

    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

    • Preparation time: 20 minutes
    • Cooking time: 8 minutes
    • Total time: 28 minutes 30 minutes

    Serves: 4


    • 150–200ml Lager, chilled
    • 125g Self-raising flour, plus 3 tbsp extra for dusting
    • ¼ tsp Chilli powder
    • 1 litre Vegetable oil
    • 300g Raw Madagascan tiger prawns, peeled, tails on
    • 2 Lemons, in wedges
    • Tartare sauce
    • 300ml Mayonnaise
    • 50g Watercress leaves
    • 1 tsp Finely chopped tarragon
    • 2 tbsp Chopped parsley
    • 1 tbsp Chopped capers
    • 2 tbsp Chopped gherkins


    1. Gradually whisk the lager into the flour with the chilli powder – add enough beer to make a batter the consistency of pouring custard. Season to taste.
    2. To make the tartare sauce, mix all the ingredients together, taste and season.
    3. Heat the oil to 190°C, or until a drop of batter rises to the top and sizzles. Toss the prawns in a little flour, then, holding each by the tail, dip in the batter, shake off the excess and drop them carefully into the hot oil. Cook about four at a time so the temperature of the oil does not drop. Fry them for no more than 2 minutes, after which they will be golden, crisp and perfectly cooked inside.
    4. Drain well on lots of kitchen paper and sprinkle with salt. Serve with the lemon wedges and tartare sauce in pots for dipping.

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    Drinks recommendation

    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.


    Average user rating

    3 stars