Category: Fish

An absolute staple when we get a Chinese takeaway but these are AMAZING homemade and surprisingly similar to the real thing! Safe to safe these are a little greasy and definitely not the healthiest thing to eat, but sometimes you’ve just gotta say WHO CARES?! Honestly, you won’t regret it…..

What you need for 12 triangles:

– 3 slices bread cut into 4 triangles (leave the crusts on)

– 200g raw prawns 

– 2tsp minced garlic 

– 2tsp minced ginger 

– 1/4 tsp salt 

– 1/2 tsp white pepper 

– 1 tbsp soy sauce 

– two spring onions roughly chopped 

– veg / sunflower oil to fry 

– 5 tbsp of sesame seeds 

1. Whilst your heating your oil (check its to temp by dropping in a small bit of bread) blend together your raw prawns, ginger, garlic, soy sauce, spring onion, salt and pepper to make a paste

2. Spread a generous tsp of the paste onto each triangle of bread and then sprinkle with sesame seeds until the paste is fully covered – shake off an excess 

3. Fry the toast prawn side down for around 3 minutes until you can see the edges start to turn golden then flip and leave for a further minute. Remove from the oil and leave on a piece of kitchen towel to soak up an excess oil and enjoy!! 

Tip: depending on the size of your pan, I recommend frying in batches of of four and then popping in the oven at a low temp to keep warm whilst you fry the rest! Serve with spring onion and sweet chilli sauce AND ENJOY 

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:

1. Start by drying your prawns slightly with a piece of kitchen towel and season with s&p
2. In a bowl add your dry ingredients, combine & season followed by the beer. Whisk together until smooth
3. 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
4. Add the prawns to the batter and coat well
5. 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
6. Transfer them to a wire rack whilst you cook the others & then enjoy in a tortilla with cabbage slaw!