Lazy Sunday: Crispy Tiger Prawns by Alhambra

What better way to spend a Sunday catching up on the Rio Olympic games, than with a beer in hand and some delicious beer battered prawns from our friends at Alhambra. These ultra crunchy tempura prawns pair beautifully with the tangy chilli sauce and a chilled Alhambra Reserva 1925 beer.

Crispy Tiger Prawns

Ingredients:

16 Raw Tiger Prawn Tails
Tempura Batter
Chilli Sauce
Coriander Leaves

Tempura Batter Ingredients:

230 grams Tempura flour
70 grams Katakuriko or potato starch
640 mls Alhambra Reserva 1925 beer

Method:

Combine the tempura flour and katakuriko.

Combine the Alhambra Beer and flour mix VERY gently with chopsticks. This helps stop the batter becoming sticky.

Chilli Sauce Ingredients:

50 grams Long red chillies
10 grams Aji rocotto
50 grams Rice vinegar
50 grams Grapeseed oil
1 Clove garlic
Maldon sea salt to taste

Method:

Split and remove the seeds from 20 grms of the chillies. Roughly chop the deseeded and remaining whole chillies. Add deseeded aji rocoto.

In a blender, blitz the chillies, garlic and vinegar to a puree.

With the motor running gradually add the oil to combine and thicken.

Season with salt to taste.

To finish the dish:

Heat a deep fat fryer to 165 C.

Cook the prawns in batches of four. The cooked prawns can be kept warm in a low oven on a tray lined with greaseproof paper.

Dip each prawn in the batter, and carefully lower into the hot oil.

Cook for two minutes then gently remove with a slotted spoon drain, and set aside to keep warm.

Repeat the process for the remaining prawns.

Arrange the prawns attractively on a large platter, garnish with coriander leaves. Serve with the chilli sauce for dipping.