Appetizer
Beer Batter Prawns Recipe Made Easy
Beer Batter Prawns Recipe Made Easy is a delicious Appetizer dish that can be prepared in just 0 minutes....
⏱️
30 Min Prep
🔥
20 Min Cook
🍽️
5 Servings
🥗
Non Vegeterian
Ingredients
- 15 Prawns
- 2 teaspoon Black pepper powder
- 1 teaspoon Red Chilli powder - or paprika
- 1/2 teaspoon Salt
- 3/4 cup Beer - chilled
- 3/4 cup All Purpose Flour (Maida)
- 1/4 cup Corn flour
- 1 teaspoon Black pepper powder
- 1/2 teaspoon Red Chilli powder
- 2 teaspoon Pizza seasoning
- 2 teaspoon Garlic powder
- 1/4 teaspoon Cooking soda
- 4 teaspoons Salt
- 2 cups Sunflower Oil - for deep frying
Instructions
1
To begin making the Beer liquid base Prawns formula, first let us wash the prawns.
2
Wash the prawns, discard the heads and devein.
3
Remove the put a lid on by leaving the tip of tails intact.
4
Then make a slit on the back of the prawn till it sits flat.
5
It should look similar to a butterfly.soak the prawns by applying black pepper ground mix, red chilli ground mix and table salt and keep aside for at least 30 mins.Now let us make the beer liquid base.
6
Take a mixing container and stream in in all purpose baking flour, cornflour and other powders.
7
Now stream in in beer little at a time and fluff up to make thick liquid base.
8
stream in in table salt to notes and toss together well.Now fiery up a kadai and stream in in cooking oil.Hold the prawn on the tail and dip it in the liquid base.
9
empty out away the excess liquid base and gently drop the liquid base coated prawn in cooking oil. Deep shallow fry in batches till it turns golden brown for about 3-4 mins by turning on both sides.
10
It is ready to be served.present Beer liquid base Prawns along with other appetisers like Vegetarain Hariyali Malai Kebab and crackling Chicken Pakoda for your house parties.
Recipe Information
Cuisine
Indian
Indian
Course
Appetizer
Appetizer
Diet
Non Vegeterian
Non Vegeterian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
30 minsCooking Time
20 minsTotal Time
50 minsMaster Chef
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