Prawns in pale ale tempura batter recipe
These tasty little morsels will leave you wanting more. They make for a perfect starter or a tasty canapé at any festive dinner party.
In addition to the ingredients listed, you will need enough vegetable oil to deep-fry your prawns in.
Cooking with hot oil can be dangerous. NEVER leave the pan unattended. Place your prawns into the oil gently, don't drop them, as this can splash hot oil back onto you and others.
Ingredients
- 75 g cornflour
- 75 g plain flour
- 1 egg, lightly beaten
- 188 ml pale ale
- 50 g plain flour
- 1.5 kg uncooked king prawns, shelled and deveined, but with tails left on
- 1 large dollop mayonnaise
Details
- Cuisine: Japanese
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- For the batter, sift the cornflour and flour together into a medium bowl.
- Make a well in the centre and add the egg and pale ale and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy). Allow the batter to stand for a few minutes in a cool place.
- Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
- Carefully remove with a slotted spoon and drain on kitchen paper.
- Serve with mayonnaise.
This recipe was devised for Old Speckled Hen.
Through March & April 2015, Old Speckled Hen is giving away free ale and other prizes including beer for a year and £1000 in cash. Follow @SpeckledHenry on Twitter and look for the #huntforahen hashtag for more information.
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