GUINNESS PRAWN TEMPURA with Chili Aioli & Rosemary Sea Salt

Welcome guests with this delicious shrimp appetizer by Clodagh McKenna.  As promised here is what I had the other night from the Guinness Canada event.  It was so good and if you make it please let me know.  As well, get the Guinness Gravy and Roasted Turkey with Pancetta recipe {here} and check out the fun night I had.

 

5 from 3 votes
Print

Guinness Prawn Tempure with Chili Aioli & Rosemary Sea Salt

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6
Author Mama Ash

Ingredients

  • 1.5 kg uncooked prawns
  • 1 cup canola oil

For the batter:

  • 1 cup All Purpose Flour
  • 1 tsp bicarbonate of soda
  • 1 egg
  • 3/4 cup Guinness
  • Salt & Pepper

For the Chili Aioli

  • 2 free range egg yolks
  • 1 tsp dijon mustard
  • 1 tbsp white vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup canola oil
  • 2 tsp dried chili flakes
  • 1 clove of garlic, crushed
  • Salt and Pepper

Rosemary Sea Salt: Mix together 1 tbsp fresh rosemary leaves, finely chopped and 1tsp sea salt flakes

Instructions

  1. For the batter, sift the flour and soda together into a medium bowl. Make a well in the centre and add the egg and Guinness. Whisk from the centre outwards, until just combined. Allow the batter to stand for a few minutes in a cool place.

    Heat the canola oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it.

    Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.

    To make the chilli aioli crack the eggs yolks into a bowl, along with the teaspoon of dijon mustard, and lightly whisk. Whisk the oil into the egg yolks slowly. The oil will begin to get thick and creamy. Stir in the white wine vinegar, garlic and chilli flakes. Season with sea salt and freshly ground black pepper.

    Serve the chilli aioli with the Guinness prawn tempura along with the rosemary sea salt.

Ranif_AA

12 COMMENTS

  1. kristen visser | 30th Nov 18

    oh my gosh my mouth is literally watering right now

    • Mama Ash | 30th Nov 18

      This pic will always bring back memories from that night.

  2. Jennifer P. | 30th Nov 18

    Those prawns look delicious!! I love prawns and I know these would make me smile! 🙂

  3. Rosanne Robinson | 30th Nov 18

    Ummmmmm, so yummy LOVE prawns and the Chili Aioli sounds amazing, thanks so much for the recipe.

  4. Debbie White-Beattie | 30th Nov 18

    Your recipe looks delicious

  5. Jay M | 30th Nov 18

    This also looks amazing!

  6. HEIDI C. | 30th Nov 18

    I am crazy for shrimp tempura so this yummy recipe is right up my alley. Sounds delish!

  7. ivy pluchinsky | 30th Nov 18

    This sounds so good

  8. Margaret Imecs | 1st Dec 18

    Love this recipe, thanks for sharing!

  9. Sarah | 1st Dec 18

    This looks like a delicious meal. I will definitely be keeping this in mind to try!

Leave A Comment

Your email address will not be published. Required fields are marked *