I am very happy to have teamed up with Daura Damm Gluten-Free Beer and have created this Gluten-Free recipe that is a perfect partner to their Gluten-Free Beer.
Ingredients
Dipping Sauce
- 75 olive oil
- 1 red onion, very finely chopped
- 9 garlic cloves, peeled, finely chopped
- 0.25 tsp dried chilli flakes
- 60 g soft brown sugar
- juice of 4 limes
- salt
- freshly milled black pepper
- 1 tbsp smoked paprika, heaped
For the batter
- 100 g fine white rice flour, plus extra for dusting
- 50 g fine polenta flour
- 50 g chickpea flour
- 35 g cornflour
- 1 tsp baking powder, level
- 1 tsp xanthan gum, level
- 500 ml Gluten-Free beer
- cornflour, for dusting the item to be cooked
- 20 large sea water prawns, peeled and de veined
Instructions
- Heat the oil, and add the onion, chilli, garlic and cook for 10 minutes to soften well.
- Next, add the sugar, lime juice, salt and pepper, turn down the heat and reduce the total volume of the liquid and onions by roughly half.
- Once cooked, remove from the heat and add the paprika and really mix well.
- Taste the sauce and adjust if you think you have to. It should have a nice balance of sweet and sour.
- Next, heat a deep fryer to 175-180C.
- Mix the flours, baking powder and gum really well.
- Add enough beer gradually and stir together to make a smooth, thickish batter.
- Dry the prawns very well with kitchen towel, dust well with cornflour before dipping in the batter. Once cooked drain really well on kitchen paper.
- The batter will stay frothy and light for a good hour.
- Serve the prawns with the dipping sauce separately.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Daura Damm Beer Battered Prawns with Pil Pil Dipping Sauce
Amount per Serving
Calories
689
% Daily Value*
Fat
23
g
35
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
353
mg
118
%
Sodium
1737
mg
76
%
Potassium
659
mg
19
%
Carbohydrates
67
g
22
%
Fiber
4
g
17
%
Sugar
18
g
20
%
Protein
44
g
88
%
* Percent Daily Values are based on a 2000 calorie diet.
