Anyone that has followed my instagram for a while will know that we religiously celebrate #TacoTuesday in this house. Before lockdown it was great easy dinner after work and I’m not ashamed to admit it was with the help of Old El Paso & Santa Maria seasoning packets and taco shells….
It was a great dinner to have on the table in less than 30 mins, with some salad and homemade guac. But since lockdown we’ve had a lot more time to experiment – we’ve had pork belly, slow cooked beef, fish, sweet potato, chicken…the list goes on. I’ve loved trying out lots of new recipes to jazz up our Tuesday’s but these beer-battered prawn tacos are a firm favourite. Super tasty & surprisingly still pretty quick!
We served them with a cabbage slaw (red cabbage shredded, soured cream, s&p, garlic powder and onion powder), shredded lettuce and homemade guac and served on a flour tortilla!
Ingredients:
Packet of uncooked prawns
Half a bottle of beer
1 cup of flour
1 tsp paprika
1 tsp garlic powder
1 tsp coriander
1 tsp onion powder
S&P
Method:
- Start by drying your prawns slightly with a piece of kitchen towel and season with s&p
- In a bowl add your dry ingredients, combine & season followed by the beer. Whisk together until smooth
- Heat up your oil – I used about 3cm of vegetable oil in a deep wok. Test the temperature of the oil but dropping in a little of the batter mix. You want it to fizz when it hits the oil but if it browns too quickly, reduce the heat slightly
- Add the prawns to the batter and coat well
- Using tongs, carefully add prawns one by one to the oil (I usually do 4/5 at a time). They should take 3/4 minutes to cook – they’ll be a nice golden brown and should float to the top when cooked through
- Transfer them to a wire rack whilst you cook the others & then enjoy in a tortilla with cabbage slaw!
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