Suns out so its time to get the garden furniture dusted, knock up some seafood snacks and chill in the garden with a good beer and a book. I’m a big fan of Prawns ever since I went to Goa couple of years ago and I just got hooked on them, such a great snack and can be cooked in so many ways.
I even managed to go out one morning with the local fisherman on a catch which was an experience I’ll never forget, health and safety was out the window (no life jackets) these guys where hardcore jumping in and out the sea without nets and no ropes attached.
You know that feeling you get once you start munching on a packet of pork scratching (yep that feeling) I get the same also with Prawns, so I made up this recipe using my favorite beer of the moment Kernel’s S.C.A.N.S
Shell and devein 250g of Prawns marinate them with a bottle of Kernel’s S.C.A.N.S and leave in the fridge overnight
Next day make the batter by mixing any beer that you’re drinking (Kernel’s S.C.A.N.S preferably) with flour, salt and spices together in a large bowl. Make a well shape in the centre and add the beer and some warm water to form a thick smooth paste with a slow-dropping consistency.
Leave to stand for a few minutes.
Heat the oil in a deep pan hold the prawns by their tails and dip them gently into the spicy batter mix to coat, then gently pop them into the hot oil for around 4 minutes turning once until crisp and golden brown all over.
Drain on some kitchen paper for a minute and then get stuck in.
330 ml Kernel S.C.A.N.S (more can be used)
250g King Prawns
2 green chilies very finely chopped
3 garlic cloves peeled and crushed
Vegetable oil, for deep-frying
120g gram (or plain) flour
1/2 tsp sea salt
1/2 tsp ground turmeric
1/2 tsp Cumin seeds
1/2 tsp Coriander powder
1 tsp Garam Masala
100ml Warm water
Kernel’s S.C.A.N.S as you know has a wonderful sweet tropical fruitiness its just so exotic and makes a great marinate for the prawn’s and by adding beer to the batter same way we do with fish sometimes just gives it a bit more, making this a snack to die for.