| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Costa, Del, Nosh |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Uncooked prawns |
| 7 |
oz |
Plain flour |
| 1 |
pn |
Sea salt/paprika |
| 12 |
|
Strands saffron, soaked in |
|
|
hot |
|
|
water |
| 16 |
|
Ale |
|
|
Olive oil for deep frying |
| 1 |
|
Wedges lemon and alioli |
|
|
garlic mayo to |
|
|
serve |
INSTRUCTIONS
Make a thick batter with the ale, seasonings and flour and let it rest
for 30 minutes. It should have the consistency of a white sauce. Shell
the prawns leaving the tail on and dip the fish into the batter,
shaking off the excess and deep-fry for 2 minutes in hot oil and drain
on kitchen paper. Serve with lemon wedges. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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