Fri. Nov 15th, 2019

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Beer-battered Prawns and Lemon recipe

1 min read

Silvia Colloca’s beer-battered lemon and prawns are a moreish snack, perfect for the last balmy days of summer.

Beer-battered Prawns and Lemon recipe
 
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Recipe type: Main Course
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 150 ml cold beer (we used lager)
  • 100 gms self-raising flour
  • Sunflower oil, to deep-fry
  • 24 large prawns, peeled (tails intact), deveined
  • 2 lemons, thinly sliced, plus extra wedges to serve
Instructions
  1. Place the beer and flour in a large bowl, then season and whisk to combine.
  2. Half-fill a large saucepan or deep-fryer with oil and heat to 170°C over medium heat (a cube of bread will turn golden in 60 seconds).
  3. In batches, coat prawns in batter, allowing excess to drip off, then deep-fry for 2-3 minutes until golden and crisp.
  4. Remove with a slotted spoon and drain on paper towel. Cover to keep warm.
  5. In batches, coat the lemon slices in batter, allowing excess to drip off, then deep-fry for 2-3 minutes until golden and crisp.
  6. Remove with a slotted spoon and drain on paper towel.
  7. Scatter with salt flakes and serve immediately with extra lemon wedges.

Recipe at:


 

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