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Beer-Battered Prawns with Hot Pepper Sauce Mayo

5 (5 prawn each) servings


No Added Sugars

Nutritional Facts Per Serving

17.9 g
21.4 g
0.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 324
  • Fat 16.8 g
    • Saturated   1.9 g
    • + Trans 
  • Cholesterol 125 mg
  • Sodium   517 mg
  • Carbohydrate 21.4 g
    • Fibre   0.6 g
    • Sugars  
  • Protein 17.9 g
    • Vitamin A 5 %
    • Vitamin C 3 %
    • Calcium 6 %
    • Iron 20 %


Make mayo by combing the first 3 ingredients in a small bowl. Cover and refrigerate until needed.
Heat the oil in your deep fryer to 350 degrees F. Preheat your oven to 200 degrees F. Set a wire-rack over a baking sheet.
Place the flour, cornstarch, baking powder, salt, paprika and pepper in a small to medium bowl and whisk to combine. Pour the beer into a second small to medium bowl. Add the flour mixture to the beer and whisk until a smooth batter forms.
Working in batches, dip the prawns, holding on to the tail, into the batter, draining away the excess. Deep-fry until golden brown, about 3 to 4 minutes. Set the cooked prawns on the wire rack; keep warm in the oven until the rest are deep-fried. Arrange prawns on a serving plate with the mayo alongside. Garnish with lime slices and serve.

Note: Devein and butterfly the prawns after peeling. To do so, with a paring knife, cut almost all the way through the flesh down the centre of each prawn. Pull out or rinse the dark intestinal vein. Open the flesh of each prawn until it sits flat.

Serving Suggestions

Make a prawn and chip meal by serving the prawns with Baking Potato Oven-Fries and if you would like coleslaw to serve alongside, try Rainbow Coleslaw. The coleslaw recipe serves 8, but could be halved.

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