Deep-Fried Prawns with Mango Salsa The crisp batter in this dish is a little out of the ordinary - it includes lager and paprika! Serves 6 12oz Raw Peeled Prawns 2 tbsp Plain Flour seasoned with Salt and Freshly Ground Black Pepper Vegetable Oil for deep frying Salsa 1 Medium Mango, peeled and thinly sliced 4 Spring Onions, thinly sliced ½ Red Onion, thinly sliced 2 Stems of Fresh Basil, stalks and leaves finely sliced Juice of 1½ Limes 1 tbsp Olive Oil Salt and Freshly Ground Black Pepper Batter 6oz Plain Flour 1 tsp Salt 1 tsp Paprika 1 tsp Light Soft Brown Sugar 1 tsp Baking Powder 1 Bottle Lager Method Combine all the ingredients for the salsa, season and put aside for an hour. For the batter, mix the dry ingredients then whisk in the lager to make a smooth batter. Allow to stand for 5 minutes. Slice gently along the back of each prawn and remove the black thread of intestine if necessary. Pat the prawns dry on kitchen towel. When ready to use, toss in the seasoned flour and shake off any excess. Preheat the oil in a large pan. Test the temperature by dropping in a little batter - it should sizzle and float to the top. Dip the prawns in the batter and cook in batches for 2-3 minutes until golden. Drain on kitchen towel. Keep warm while you cook the rest of the prawns. Serve at once with the salsa. BACK TO RECIPE INDEX BACK TO MY MAIN PAGE