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Crispy beer-battered prawns
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125g self-raising flour, plus 3 tbsp extra for dusting 35g
¼ tsp mild chilli powder
150-200ml lager, chilled
Approx 1L vegetable oil
300g No.1 Raw Madagascan Headless Tiger Prawns, peeled, tails left on
2 lemons, cut into wedges
170g tub tartare sauce
1. Mix the flour and chilli powder in a large bowl, then gradually whisk in the lager. Add enough beer to make a batter the consistency of double cream. Season to taste.
2. Put the oil in a large saucepan and heat to 190°C, or until a drop of batter rises to the top and sizzles within a few seconds.
3. Toss the prawns in a little flour then, holding each one by the tail, dip in the batter, shake off the excess and lower carefully into the hot oil. Fry about 4 prawns at a time, so the oil temperature does not lower, for 2-3 minutes, until golden and crisp with the insides pink and thoroughly cooked.
4. Drain on kitchen paper and sprinkle with salt. Serve with the lemon wedges for squeezing over and the tartare sauce for dipping.
Typical values per serving: