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Ingredients
- 115g rice flour
- 100g plain flour
- 1 tsp sea salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- 330ml chilled Belgian witbier
- 20 large prawns (peeled, deveined)
- 750ml olive or peanut oil
Method
Combine dry ingredients in a bowl. Pour in 250 millilitres of beer and whisk into a batter — add more beer if necessary. Add prawns and mix to coat. Heat oil in wok to smoking hot. Cook six to seven prawns at a time, remove and drain.
Serve with chilli mayo dip and a glass of same beer used in batter.
