Beer-battered prawns and onion rings with lime tartare sauce
|1 to fry||Vegetable oil|
|½ cup||Beer, lager or pale ale|
|1 cup||Rice flour, plus extra for dusting|
|20||Prawns, green tiger (raw), peeled|
|½ cup||Soda water|
|2||Baby onions, sliced|
|1 cup||Flat leaf (Italian) parsley|
|1||Lime, sliced in wedges to serve|
- To make the lime tartare sauce, mix to combine the mayonnaise, cornichons, capers, parsley and lime juice. Set aside.
- Heat the oil in a saucepan over high heat until temperature reaches 180degC on a deep-frying thermometer. Whisk the flour, beer and soda water until smooth.
- Dust the prawns and onion in extra flour, dip in the batter, shaking to remove excess and cook, in batches, for 2-3 minutes or until golden. Drain. Cook the parsley for 1 minute or until crisp. Drain on absorbent paper.
- Serve the prawns and onion with parsley, tartare sauce and lime.
Tip Try adding dried chilli flakes or paprika to the beer batter for the prawns and onion rings.