Prawns in overcoats

This is a delicious tapas dish that can also be served as a starter or as a canapé (with the prawns served on pintos sticks).  The prawns are best peeled with the tail fins left intact.

Preparation Time: 10 Mins

Cooking Time: 5 Mins

Total Time: 15 Mins

Ingredients

For 4 servings…

300 gms           Prawns  - raw, shell-on          

For the batter

125 gms           Flour        

1 tsp               Baking powder         

1 pinch            Salt          

1 pinch            Paprika  - smoked     

250 ml             Beer         

For deep frying

                     Oil           

To serve

                     Lemon  - wedges      

Method

To make the batter…

Sift the flour, baking powder, salt and paprika into a bowl, mix well and then whisk in the beer.  Let rest for a few minutes.

To cook the prawns…

Heat the oil to 195°C.  Dip the prawns into the batter, cook a few at a time in the oil until golden-brown, drain on paper towels and serve with lemon wedges on the side.

Wine recommendations

An aromatic white wine or Sherry.

Conventional

     Manzanilla Sherry

     Muscadet Sèvre et Maine Sur lie

Interesting

     Entre-deux-Mers

     Jurançon sec

     Txakoli de Getaria