Beer Battered Tiger Prawns

March, 2018

The key to this meal is not to over-cook the prawns—five minutes max. You can have a variety of different dipping sauces including tartar sauce, dill yogurt dip and sweet chili sauce.


20 to 30 tiger prawns, shelled and deveined (keep tails on)

2 limes, juiced

2 ¼ cups all-purpose flour

½ tsp sea salt

½ tsp ground black pepper

¼ tsp ground ancho chiles

1 batch beer batter (see Basic Beer Batter)

Peanut oil, for frying


In a pie dish, mix the all-purpose flour, salt, pepper and ancho chiles together. Heat the peanut oil to about 375°F in a deep, heavy-bottomed pot.


With a sharp paring knife, butterfly each prawn along its back, cutting only about an 1/8 of an inch deep. Put the prawns in a bowl, and sprinkle the lime juice over them. Dredge the prawns in the flour, brush off the excess, and dip by the tail into the batter. Let the excess batter drip off. Using a slotted metal spoon or wok strainer/skimmer, plunge the prawns into the heated oil. Fry in batches for about 3 to 4 minutes or until golden brown.


Note: If you have a nut allergy, try using butternut squash seed oil for frying.


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