Beer Battered Karumba Prawns, Spicy Coconut Mayo

One of my favourite ways to eat prawns…battered with a delicious dipping sauce! And these are really special prawns, from the world’s first certified sustainable tropical prawn fishery… wild caught in the beautiful waters of the Gulf of Carpentaria in Northern Queensland! This is a very light, curly beer batter and the Marie Rose style sauce, made with sriracha and creamed coconut is the perfect accompaniment! Yummy!

To make (for 4)

 . 

What you need: one pack (12) Karumba Banana Prawns, 70g plain flour, 30g cornflour, tsp of baking powder, 75ml beer, 75ml sparking water, pinch of turmeric, 2 tsp mayonnaise, a tsp each of sriracha and tomato ketchup, few drops of coconut oil, a tbsp of creamed coconut, grated and vegetable oil for frying

 .

🍤 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 straighway with the dipping sauce!