Beer Batter Prawns Recipe
Beer Batter Prawns is a light and crispy appetizer which can be served with drinks like cocktails or mocktails for parties. Beer should be added while making the batter and immediately the prawns should be deep fried. These crispy golden fried prawns are a perfect finger food. You can serve these prawns with mayo or any type of dipping sauce. These prawns should be served hot as it turns crispy on the outside and soft inside. I have added pizza seasoning and garlic powder to this recipe. However, if these ingredients are not available then you can add a teaspoon of garlic paste while making batter.
If you like this recipe, you can also try other prawn recipes such as
- 15 Prawns For marination
- 2 teaspoon Black pepper powder
- 1 teaspoon Red Chilli powder , or paprika
- 1/2 teaspoon Salt For beer batter
- 3/4 cup Beer , chilled
- 3/4 cup All Purpose Flour (Maida)
- 1/4 cup Corn flour
- 1 teaspoon Black pepper powder
- 1/2 teaspoon Red Chilli powder
- 2 teaspoon Pizza seasoning
- 2 teaspoon Garlic powder
- 1/4 teaspoon Cooking soda
- 4 teaspoons Salt
- 2 cups Sunflower Oil , for deep frying
How to make Beer Batter Prawns Recipe
To begin making the Beer Batter Prawns recipe, first let us clean the prawns. Wash the prawns, discard the heads and devein. Remove the cover by leaving the tip of tails intact. Then make a slit on the back of the prawn till it sits flat. It should look similar to a butterfly.
Marinate the prawns by applying black pepper powder, red chilli powder and salt and keep aside for at least 30 minutes.
Now let us make the beer batter. Take a mixing bowl and add all purpose flour, cornflour and other powders. Now add beer little at a time and whisk to make thick batter. Add salt to taste and mix well.
Now heat a kadai and add oil.Hold the prawn on the tail and dip it in the batter. Drain away the excess batter and gently drop the batter coated prawn in oil.
Deep fry in batches till it turns golden brown for about 3-4 minutes by turning on both sides. It is ready to be served.