A top-notch crispy batter really does take food to the next level, whether it’s fish, chicken or vegies. My ultimate recipe brings epic crunch, guaranteed.
Ultimate Beer-battered Prawns
18 large prawns or shrimp
½ cup corn flour (cornstarch)
vegetable oil for deep frying
sea salt
Batter:
150g (5 oz) plain flour (all-purpose flour)
50g (2 oz) corn flour (cornstarch)
1 tsp sea salt
1 tsp baking powder
320ml (11 fl oz) cold beer
Spicy Mayo:
½ cup mayonnaise
¼ cup Marion’s Kitchen Coconut Sriracha *
- Ensure the prawns, flour, and beer are all cold and taken straight from the fridge just before cooking.
- For the spicy mayo, combine the ingredients and set aside until ready to serve.
- Prepare the batter ingredients by placing the plain flour, corn flour, salt and baking powder in a large bowl.
- Place the ½ cup of corn flour onto a plate or tray.
- When ready to serve, heat enough vegetable oil to deep – fry in a large, deep frying pan or wok over high heat.
- When the oil is nearly hot, take your beer from the fridge and pour it into the flour mixture. Whisk until smooth.
- When the oil is hot (a wooden chopstick should start to bubble when dipped into the hot oil), c oat each prawn in the corn flour. Shake off the excess and then dip the prawn into the batter before gently placing it into the hot oil.
- Repeat with remaining prawns (do this in batches if necessary). Cook for 2-3 minutes or until each p rawn is golden, crisp and cooked through. Drain on the paper towel. Serve immediately with the spicy mayo.
- Notes: – You can also u se any hot sauce you love or keep it just plain mayo if you’d like a non-spicy version.
