Name: Crispy & delicious Beer-battered Prawns! recipe by Mallika Chaudhary at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 10-12 Jumbo Prawns or Tiger Prawns, peeled and de-veined (preferably with tails intact); 1 cup All-purpose flour (Maida); 2 tbsn Rice flour; 1 tsp Ginger-garlic paste; Around 250 ml of Beer; 1 tsp sugar; 1/4 tsp Baking powder; Salt & Pepper to taste; Oil for deep-frying; Some all-purpose flour to dust the prawns

ABOUT Crispy & delicious Beer-battered Prawns! RECIPE

I became a fan of the 'Beer-batter' when we moved to the UK and I had my first taste of England's most loved and staple dish- 'Fish & Chips'. In no time at all, it became one of my favorite meals. The best 'Fish & Chips' places always prepare their batter with beer, as it gives the batter that light and airy quality which makes for a super-crispy coating for your Cod or Scampi or other types of fish used in this legendary dish. These Beer-battered prawns are prepared in the same batter and are extremely easy to make at home.

Ingredients Serving: 2

10-12 Jumbo Prawns or Tiger Prawns, peeled and de-veined (preferably with tails intact)
1 cup All-purpose flour (Maida)
2 tbsn Rice flour
1 tsp Ginger-garlic paste
Around 250 ml of Beer
1 tsp sugar
1/4 tsp Baking powder
Salt & Pepper to taste
Oil for deep-frying
Some all-purpose flour to dust the prawns

Instructions

Sprinkle your prawns with around 1 tbsn of all-purpose flour and shuffle till each of them have a nice, thin coating of flour. Set aside.
In a large bowl, sieve together both the flours.
Throw in your sugar, ginger-garlic paste,salt, pepper and baking powder.
Add your beer little by little and whisk at the same time, till you get a smooth batter of medium consistency (neither too thick nor too thin). Do not over mix!
Taking one prawn at a time, hold it from the tail and dip the flesh part in the batter and take it out in a couple of seconds. Wait till the excess batter drops back and gently place in hot oil to deep-fry!
Place around 5-6 prawns this way one by one, in a single batch to fry. Do not over-crowd the pan. Fry till golden-brown!
Serve hot with sweet-chilly sauce. Enjoy!

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