Batter Fried Prawns

Batter Fried Prawns

This Tapas or snack from Spain, is very popular all over Spain and in most European Tapas Bars. Fresher the prawns are, the fries tastes better. But this style of Batter frying prawns are different from the Golden fried Prawns from China or South -East Asian countries. You have to taste it in order to realise the difference. But I can assure you, it vanishes faster than you can prepare, so get ready, steady, go....

Preparation time  : 20 minutes
Cooking time       : 20 minutes
Difficulty              : Very Easy
Serves                  :  4 - 6

Ingredients :

1/2 kg medium sized Prawns

Olive oil

150g Flour

2 Egg whites

250 ml Beer or lager

Salt to taste

Method :

1) Sieve the flour into a bowl and add a pinch of salt
2) Make a hole in the middle of the flour and add 1 tbsp olive oil and whole of the beer or lager
3) Stir the mixture well working it from the centre outwards until it has a smooth consistency - put aside at room temperature for 30 minutes.
4) Peel the prawns leaving part of the shell at the tail end. Remember to remove the black string from the back of the prawn. Wash the prawns well and allow them to drain.
5) Whisk the egg whites until stiff peaks form, then add the beaten egg to the batter.
6) In a Non stick wok heat enough oil over medium heat to deep fry the prawns
7) Place the pawns in the batter one by one and fry them a few at a time until the batter has turned golden and the prawns are done. Don't put more than 4 prawns at a time. Over crowding the pan would not allow the prawns to get properly cooked and browned.
8) Remove the prawns from the oil and drain off excess oil by placing them on a plate covered with kitchen paper.

9) Serve hot with your favourite dips or sauces and watch them vanish before your eyes.