Prawns are the seafood favourite. They’re healthy and readily available, making them the perfect fast food. In this recipe, we marinate the prawns in cumin and chilli powder which brings out the natural Piscose flavour of the prawns. Pair this with a light and crispy beer batter and you’ve got the perfect appetiser for your party. And with just a little preparation and even less cooking time, you’ll have these prawn-filled tacos on the table in no time.
"Liven up this classic appetizer and fun, customisable meal with the taste of fresh beer battered Langoustine prawns." – Chef Rick Tarantino, M.S.
Preparation time 25 minutes
Cooking time 5-8 minutes
Servings 2 people
|225g Langoustine Prawns, Peeled & Veins Removed||1 Tablespoon Extra Virgin Olive Oil|
|1 Tablespoon Smoked Cumin||1 Tablespoon Chili Powder|
|1 Teaspoon Pink Himalayan or Celtic Sea Salt||1 Tablespoon Freshly Ground Pepper|
|175ml Lager or Pale Ale||6 Tablespoons all Purpose Flour|
|1 Egg Yolk||Coconut Oil or Canola Oil for Frying|
|Small Mixing Bowl||Medium Mixing Bowl|
|Blue Roll||Frying Pan|
- Rinse the prawns in cold water and pat dry.
- Grab a small bowl and mix together the olive oil, spices and salt and pepper until evenly combined. Add the prawns and leave to marinate for 15 minutes.
- In a separate bowl, mix together the lager, flour and egg yolk to make a semi-thick batter. Leave to rest for about 15 minutes.
- Preheat the oil on a medium-high heat in a frying pan.
- Dredge the prawns into the batter and fry each side for about 2-3 minutes until golden brown.
- Place the prawns on some blue roll and drain any excess oil.
- Arrange the prawns in the centre of the plate and sprinkle with some more salt and pepper to taste.
- Serve with warmed corn tortillas, salsa, avocado, cheese, sour cream and plenty of lettuce.
Chef Rick's TipsSwap the prawns for fresh whitefish such as cod or haddock.
Add a teaspoon of hot sauce or a shot of whiskey to the beer batter for extra flavour and heat.
Make this dish grain and gluten-free by using organic butter lettuce leaves for the tortilla shells, hard cider in the batter and top it with a pickled red cabbage slaw.