Beer-battered prawns and onion rings with lime tartare sauce
|1 to fry||Vegetable oil|
|1 cup||Rice flour, plus extra for dusting|
|½ cup||Beer, lager or pale ale|
|½ cup||Soda water|
|20||Prawns, green tiger (raw), peeled|
|2||Baby onions, sliced|
|1 cup||Flat leaf parsley|
|1||Lime, sliced in wedges to serve|
|½ cup||Whole egg mayonnaise|
|1 tbsp||Capers, salted, rinsed and chopped|
|½ cup||Flat leaf parsley, chopped|
|2 tbsp||Lime juice|
- To make the lime tartare sauce, mix to combine the mayonnaise, cornichons, capers, parsley and lime juice. Set aside.
- Heat the oil in a saucepan over high heat until temperature reaches 180degC on a deep-frying thermometer. Whisk the flour, beer and soda water until smooth.
- Dust the prawns and onion in extra flour, dip in the batter, shaking to remove excess and cook, in batches, for 2-3 minutes or until golden. Drain. Cook the parsley for 1 minute or until crisp. Drain on absorbent paper.
- Serve the prawns and onion with parsley, tartare sauce and lime.
Tip Try adding dried chilli flakes or paprika to the beer batter for the prawns and onion rings.
This dish is best matched with
$ VIEW DEAL