Beer Battered Karumba Prawns, Spicy Coconut Mayo
- Serves:
- 4
- Prep Time:
- 10 mins
- Cook Time:
- 12 mins
- Share
Ingredients
One pack (12) Karumba Banana Prawns
70g plain flour
30g cornflour
1 tsp of baking powder
75ml beer
75ml sparking water
Pinch of turmeric
2 tsp mayonnaise
1 tsp each of sriracha and tomato ketchup
Few drops of coconut oil
1 tbsp of creamed coconut, grated
Vegetable oil for frying
70g plain flour
30g cornflour
1 tsp of baking powder
75ml beer
75ml sparking water
Pinch of turmeric
2 tsp mayonnaise
1 tsp each of sriracha and tomato ketchup
Few drops of coconut oil
1 tbsp of creamed coconut, grated
Vegetable oil for frying
Method
Start by making the batter with the flour, cornflour, baking powder and turmeric in a bowl. Make a well and slowly add in the beer and water, using a whisk to mix in, until you have a nice smooth batter. Set aside to rest
In the meantime, make the sauce with the mayo, sriracha, ketchup, coconut oil and a tsp of the creamed coconut in a bowl. Beat until you have a smooth consistency. Season to taste
Then dry the prawns well on kitchen paper and dust in plain flour just to coat them, before transferring into the batter. Then heat up the oil and when it’s very hot, spoon in the prawns (one by one) and deep fry for just a minute or two, until the batter is golden brown. Transfer onto kitchen paper to drain and serve straightaway with the dipping sauce!
Sian Hughes