Gin and Tonic Prawns with Tartare Sauce
A lovely light starter, Prawns made with a G&T batter and served with a tartare sauce!
Ingredients
- 16 prawns, shells removed heads on
Batter
- 250g plain flour
- 50ml gin
- 250ml tonic
- Pinch of salt
- 1 tsp fresh yeast
- Pinch of sugar
For the sauce
- ½ shallot, peeled and diced finely
- 2 tbsp fresh mayonnaise
- 4 small gherkins, diced
- 1 tsp small capers
- Few sprigs of dill and parsley chopped
- ½ lemon juice only
- Veg oil for frying
Method
Whisk all the ingredients together for the batter and leave to sit for 1 hour.
Heat a fryer to 190c or a deep pan of veg oil. Dip the prawns in the batter and fry in batches then drain on kitchen paper. Season with salt.
In a small bowl mix all the remaining ingredients for the tartare sauce and season.
To serve, spoon the sauce into a small dipping bowl.
Ingredients
- 16 prawns, shells removed heads on
Batter
- 250g plain flour
- 50ml gin
- 250ml tonic
- Pinch of salt
- 1 tsp fresh yeast
- Pinch of sugar
For the sauce
- ½ shallot, peeled and diced finely
- 2 tbsp fresh mayonnaise
- 4 small gherkins, diced
- 1 tsp small capers
- Few sprigs of dill and parsley chopped
- ½ lemon juice only
- Veg oil for frying
Method
Whisk all the ingredients together for the batter and leave to sit for 1 hour.
Heat a fryer to 190c or a deep pan of veg oil. Dip the prawns in the batter and fry in batches then drain on kitchen paper. Season with salt.
In a small bowl mix all the remaining ingredients for the tartare sauce and season.
To serve, spoon the sauce into a small dipping bowl.
