Sweet and Sour Prawns in Beer Batter | Marion's Kitchen (2024)

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Beer Battered Sweet and Sour Prawns

Ingredients

Steps

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  Whisk together the flour, potato starch and a large pinch of salt. Make a well in the middle, then gradually whisk in enough beer to form a smooth batter (feel free to drink the remaining beer!).

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  Fill a wok or saucepan to about one-third capacity with oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms little bubbles (this should be around 165°C or 330°F).

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  Place the extra potato or cornflour on a plate. Working in batches, add the prawns and dust lightly to coat, shaking off any excess. Dip theprawnsinto the batter before gently placing into the hot oil.Cook for2-3minutes or until each prawnis golden, crisp and cooked through. Drain on a wire rack or paper towel.Sprinkle with salt.

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  Transfer the prawns to a serving plate. Scatter over the spring onions and serve with the Thai Sweet & Sour for dipping.

AppetisersMarinadesPrawnsSeafoodThai cuisine

1 cup self-raising flour

1/3 cup potato starch or cornflour (cornstarch), plus ½ cup extra

330ml (11 fl oz) bottle cold beer

vegetable oil, for deep-frying

600g (1.3 lb) green prawns, peeled, deveined, tails intact

Marion’s Kitchen Thai Sweet & Sour Original Marinade (clickhereto find out where to buy)

spring onions (scallions), sliced, to serve

sea salt