- Prawn12 Large or Jumbo PiecesShells Removed And Deveined
- Flour1 Cups
- Beer1/4 CupsCold /chilled. Any type of beer
- Egg1 Large
- SaltA couple of pinches
- Sugar4 Tablespoons
- Corn Flour3 Tablespoons
- Prawn Seasoning IngredientsCurry Powder, Salt And Chilli Powder
- Vegetable OilFor Frying
1. Wash the prawns.
2. Season with a little curry powder, salt and chilli powder. You can let it sit for a while in the fridge if you have some time.
3. Put the flour in a bowl, add the corn flour and sugar.
4. In another bowl, break the egg, beat egg. Add a couple of pinches of salt.
5. Pour the beer into the egg bowl. Mix until both egg and beer is combined.
6. Make a hole in the centre of the flour, pour the egg and beer mixture into the flour. Mix. Be sure to mix gently and not over mix.
7. Add some vegetable oil to a pan or pot, heat up (not too hot so the prawns don’t brown immediately on the outside and remain uncooked on the inside).
8. Dip some of the prawns (as many as your pan or pot can comfortably carry at a time) entirely in the beer batter. Make sure the prawns are sufficiently coated with the batter.
9. Put the prawns gently into the oil and fry until golden brown. Put fried prawns on absorbent paper to drain off any oil.
10. Repeat until you have fried all the prawns.
Done. Your Beer Battered Prawns is ready. Serve immediately while still hot/warm with any sauce or dip of choice.
I served mine with a dipping sauce made of a mix of barbecue sauce and a few drops of lemon juice.
1. You can skip the beer and substitute with water instead.
2. If you have some batter remaining, don't throw it away. Drain most of the oil used to fry the prawns, leaving only a couple of tablespoons left and fry the remaining batter like pancakes.
3. For a crispier prawn tempura, toss the prawns in plain flour first before dipping into the beer batter in step 8.