Prawns in pale ale tempura batter recipe – a delicious recipe with cornflour, flour, egg, pale ale, flour, king prawns. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
For the batter, sift the cornflour and flour together into a medium bowl.
2
Make a well in the centre and add the egg and pale ale and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy).
3
Allow the batter to stand for a few minutes in a cool place.
4
Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it.
5
(CAUTION: hot oil can be dangerous.
6
Do not leave unattended.)
7
Place the flour onto a plate and dredge the prawns into it to cover well.
8
Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
9
Carefully remove with a slotted spoon and drain on kitchen paper.
10
Serve with mayonnaise.
388
kcal
Calories
22
g
Fat
39
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 75 g (2.6oz) cornflour, 75 g (2.6oz) plain flour, 1 egg, lightly beaten, 188 ml (6.6fl oz) pale ale, and more.
Yes, Prawns in pale ale tempura batter recipe falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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