Ahh party season and you’re the nominated host. Outfit, check. Butcombe beer, check. Party Food? Don’t worry, we’ve got you covered with these delightful little nibbles that even the fussiest guest is sure to appreciate!
We’re talking succulent prawns deep fried in a light and crispy beer based tempura batter, served with a deliciously moreish sweet chilli dipping sauce. This Asian favourite requires the simplest of batters for which a lighter beer is perfect. Quick and easy to make (so you have plenty of time to dash out and grab that present you forgot to pick up!) and a great sharing dish that never fails to impress.
Preparation Time: 15-20 minutes
Cooking Time: 10-15 minutes
Serves: 4 (You can easily double/triple the recipe for how many guests you’re expecting!)
Ingredients For Prawns
- 150ml of Butcombe Blonde (refrigerated)
- 100g Cornflour
- 150g Plain Flour
- 10g Baking Powder
- 12-16 Large Fresh Prawns (peeled but with tails left on)
Ingredients For Dipping Sauce
- 3 Large Garlic Cloves
- 110g of Caster Sugar
- 2 Red Jalapeño Chilli’s (Deseeded)
- 60ml White Wine Vinegar
- 180ml Water
- 1tsp Salt
- 1tbsp Cornflour (mixed with a little cold water)
Method For The Dipping Sauce
- Add all the ingredients apart from the cornflour into a blender and blitz until well blended together
- Pour into a saucepan and heat to boiling, then simmer for 5 minutes
- Add the cornflour mix and the sauce will thicken. Cook for a further 2 minutes then remove from the heat and cool
Method For The Prawns
- Put both the flours and the baking powder in a mixing bowl and stir together
- Whilst whisking add the cold beer in a stream until the batter, although loose, will coat the back of s poon. Do not overmix and don’t worry about small lumps of unmixed flour – this adds to the final texture of the final cooked batter!
- Using a fryer or a deep saucepan with a frying basket heat a good depth of sunflower oil to 180°C/350°F. Take very good care when deep frying, hot oil is dangerous.
- Next, wash the prawns and dry with paper towel. Dust in a little plain flour and while holding the tail dip in the batter which should coat the prawn up to it’s tail. Slowly and very carefully lower the prawn into the fryer. Repeat in batches making sure you don’t over crowd the fryer as the prawns will stick together.
- Fry the prawns until you see them change to a lovely pink colour and the batter turn gold and crisp. Remove from the fryer carefully and drain any excess oil on some kitchen paper.
And as if by magic you’re done! Now go and enjoy the party…