Recipe: Chang Beer Battered Prawns

Ingredients

For the prawns

• 400g M&S extra-large Honduran king prawns

• 115g cornflour, for dusting

• Vegetable oil, for deep-frying

• Sea salt

For the batter

• 75g plain flour

• 25g cornflour

• 1 tsp sea salt

• ½ tsp baking powder

• 160ml Chang cold beer

For the sweet chilli mayo 

• 100g mayonnaise

• 60g Healthy Boy Thai Sweet Chilli Sauce  

Method

1. Keep everything cold: Make sure the prawns, flour and beer are all straight from the fridge just before you start cooking; this helps the batter stay light and crisp.

2. Make the spicy mayo: Combine the mayonnaise and hot sauce, and set aside until ready to serve.

3. Prepare the batter mix: Combine the plain flour, cornflour, salt and baking powder in a large bowl. Spread the ½ cup of cornflour onto a separate plate or tray for dusting.

4. Heat the oil: In a large, deep pan or wok, heat enough vegetable oil for deep-frying over high heat.

5. Finish the batter: Just before frying, pour the cold beer into the flour mixture and whisk until smooth.

6. Coat and fry: Once the oil is hot (a wooden chopstick should bubble when dipped in), coat each prawn in the dry cornflour, shaking off the excess, then dip into the batter and gently lower into the hot oil.

7. Cook in batches: Fry for 2–3 minutes, until golden, crisp and cooked through. Drain on paper towels and season with sea salt. Serve immediately with the sweet chilli mayo.

Tip: Any hot sauce works well here, or keep it plain mayo for a non-spicy version.