I prefer to use a full-bodied stout like Guinness; it has a hint of spicy Worcestershire sauce aromas, subtle coffee-toffee flavours and a chocolatey finish. These Guinness-battered prawns are always a hit — they’ll disappear just as quickly as you take them out of the hot oil!
225g plain flour
2 teaspoons baking powder
1 teaspoon salt
pinch ground black pepper
330ml guinness draught beer
vegetable oil, for deep-frying
500g raw prawns, peeled and deveined
pinch cayenne pepper
Sift the flour, baking powder, salt and pepper into a large mixing bowl. Gradually pour in the Guinness and whisk everything together until well combined; it should be a light and frothy batter with no lumps. Place in the refrigerator to rest for at least 20 minutes.
Pour the vegetable oil into a medium saucepan until about half full, then heat the oil to 190°C over medium–high heat. Test to see if the oil is hot enough by dipping a wooden chopstick into the hot oil — if the oil starts steadily bubbling around the chopstick, it’s ready. Working in batches, dip the prawns in the batter, then carefully drop them into the hot oil and deep-fry for 1 minute, or until golden brown. Remove and drain on paper towel. Sprinkle with cayenne pepper and serve with wasabi mayo.
This first appeared in Have You Eaten? by Billy Law.