Prawns Quick Italian

Beer-battered lemon and prawns

Name: Beer-battered lemon and prawns
Cuisine: /italian
Ingredients: 150ml cold beer (we used lager); 2/3 cup (100g) self-raising flour; Sunflower oil, to deep-fry; 24 large prawns, peeled (tails intact), deveined; 2 lemons, thinly sliced, plus extra wedges to serve

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by Silvia Colloca

Cook and author

Feb 24, 2016

Silvia Colloca's beer-battered lemon and prawns are a moreish snack, perfect for the last balmy days of summer.

150ml cold beer (we used lager)
2/3 cup (100g) self-raising flour
Sunflower oil, to deep-fry
24 large prawns, peeled (tails intact), deveined
2 lemons, thinly sliced, plus extra wedges to serve

Method

1.

Place the beer and flour in a large bowl, then season and whisk to combine.
2.

Half-fill a large saucepan or deep-fryer with oil and heat to 170°C over medium heat (a cube of bread will turn golden in 60 seconds).
3.

In batches, coat prawns in batter, allowing excess to drip off, then deep-fry for 2-3 minutes until golden and crisp.
4.

Remove with a slotted spoon and drain on paper towel. Cover to keep warm.
5.

In batches, coat the lemon slices in batter, allowing excess to drip off, then deep-fry for 2-3 minutes until golden and crisp.
6.

Remove with a slotted spoon and drain on paper towel.
7.

Scatter with salt flakes and serve immediately with extra lemon wedges.