Ingredients:

  • 1 lb (450 g) Jumbo Shrimp (Prawns), peeled and deveined, tail left on (optional)
  • ¼ cup (30 g) All-Purpose Flour (for dredging)
  • ½ tsp (2.5 g) Fine Sea Salt (for dredging)
  • ¼ tsp (1 g) Freshly Ground Black Pepper (for dredging)
  • 1 ½ cups (180 g) All-Purpose Flour (Sifted, for batter)
  • ½ cup (60 g) Cornstarch or Rice Flour
  • 1 tsp (5 g) Baking Powder
  • 1 tsp (5 g) Fine Sea Salt (for batter)
  • ½ tsp (2 g) Garlic Powder
  • 12 fl oz (350 ml) Ice-Cold Light Beer (Lager or Pale Ale)
  • 6 cups (approx. 1.5 Litres) Neutral High-Heat Oil (Canola, Rapeseed, or Peanut Oil)
  • Lemon wedges (for squeezing)
  • Flaky Sea Salt (like Maldon, for finishing)

Instructions:

  1. Prepare and Dry the Prawns: Ensure the prawns are meticulously dry using paper towels. In a shallow dish, combine the ¼ cup flour, ½ tsp salt, and pepper. Lightly toss the dried prawns in this mixture and shake off any excess flour.
  2. Make and Chill the Batter: In a large bowl, whisk together the 1 ½ cups flour, cornstarch, baking powder, 1 tsp salt, and garlic powder. Pour the ice-cold beer into the dry ingredients. Gently fold the batter just until the dry ingredients are mostly incorporated. Do not overmix; a few small lumps are desired. Place the batter in the refrigerator for a minimum of 30 minutes to chill.
  3. Set Up and Heat the Oil: Pour the oil into a heavy-bottomed pot or Dutch oven and attach a deep-fry thermometer. Heat the oil until it reaches 375°F (190°C). Set up a wire rack over a baking sheet next to the stove for draining.
  4. Batter and Fry (In Batches): Working in batches of 4-6 prawns, quickly dip each prawn into the cold batter, allowing the excess to drip off. Gently place the battered prawns into the hot oil, ensuring you do not overcrowd the pot. Maintain the temperature at 375°F (190°C).
  5. Cook Time and Seasoning: Fry for 3 to 4 minutes, turning once, until the batter is deeply golden brown and shatteringly crisp. Remove the prawns using tongs or a spider strainer and place them immediately onto the prepared wire rack. While piping hot, immediately sprinkle the prawns generously with flaky sea salt. Allow the oil to return to 375°F before frying the next batch.
  6. Serve: Transfer the hot Crispy Beer-Battered Shrimp to a platter and serve immediately with lemon wedges and your chosen dipping sauce (such as tartar sauce or aïoli).