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
16 Raw Tiger Prawn Tails
Tempura Batter Ingredients:
230 grams Tempura flour
70 grams Katakuriko or potato starch
640 mls Alhambra Reserva 1925 beer
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
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.