| 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 |
fl |
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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