30 mins to 1 hour
less than 10 mins
By Melissa Thompson
From Saturday Kitchen
For the ginger beer prawns
- 16–24 raw king prawns, heads and shells removed, tails left on
- 1 garlic clove, crushed
- 2.5cm/1in piece fresh root ginger, peeled and finely grated
- vegetable oil, for frying
- 50g/1¾oz cornflour
- 50g/1¾oz plain flour
- 120ml/4fl oz ice cold ginger beer
- salt and freshly ground black pepper
- lime wedges, to serve
For the salsa
- 2 ripe avocados, peeled, stoned and chopped into small pieces
- 2 spring onions, finely sliced
- 2 limes, zest and juice
- 2 tomatoes, deseeded and diced
- ¼ Scotch bonnet chilli, deseeded and finely chopped
Put the prawns in a bowl and mix with the garlic, ginger and some black pepper. Leave to marinate for 30 minutes.
Meanwhile, make the salsa. Put all the ingredients in a bowl with some seasoning and mix to combine, being careful not to mash the avocado.
Fill a medium-sized saucepan halfway with oil and heat to 180C. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Mix both the flours in a bowl, then add the ginger beer. Stir loosely – vigorous mixing will get rid of the bubbles. Don’t worry if there are some lumps.
Just before cooking, season the prawns with a good pinch of salt. Hold the prawns by the tail to dip into the ginger beer batter, then drop into the hot oil. Cook in batches until the batter puffs up, about 2 minutes. Move to a rack to drain with a slotted spoon – don’t use kitchen paper as the batter will go soggy.
Serve the prawns with the salsa alongside and lime wedges for squeezing over.