Ingredients

The following ingredients have 4 Servings
  • 150ml cold beer (we used lager)
  • 2/3 cup (100g) self-raising flour
  • Sunflower oil, to deep-fry
  • 24 large prawns, peeled (tails intact), deveined
  • 2 lemons, thinly sliced, plus extra wedges to serve

Instruction

  • Place the beer and flour in a large bowl, then season and whisk to combine.
  • Half-fill a large saucepan or deep-fryer with oil and heat to 170°C over medium heat (a cube of bread will turn golden in 60 seconds).
  • In batches, coat prawns in batter, allowing excess to drip off, then deep-fry for 2-3 minutes until golden and crisp.
  • Remove with a slotted spoon and drain on paper towel. Cover to keep warm.
  • In batches, coat the lemon slices in batter, allowing excess to drip off, then deep-fry for 2-3 minutes until golden and crisp.
  • Remove with a slotted spoon and drain on paper towel.
  • Scatter with salt flakes and serve immediately with extra lemon wedges.