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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Beer Battered Sweet & Sour Prawns

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Few people can resist a sweet, tender and succulent prawn… fewer still when there’s gorgeously crisp batter and a sticky, tangy sauce involved!

WATCH THIS RECIPE

BEER BATTERED SWEET & SOUR PRAWNS

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

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 (click here to find out where to buy)

spring onions (scallions), sliced, to serve

sea salt

Steps

Step 1

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!).

Step 2

Fill a wok or saucepan to about 1/3 capacity with oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms little bubbles. 

Step 3

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 the prawns into the batter before gently placing into the hot oil. Cook for 2-3 minutes or until each prawn is golden, crisp and cooked through. Drain on a wire rack or paper towel. Sprinkle with salt.

Step 4

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

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