Prawns in pale ale tempura batter recipe

• 75 g (2.6oz) cornflour
• 75 g (2.6oz) plain flour
• 1 egg, lightly beaten
• 188 ml (6.6fl oz) pale ale
• 50 g (1.8oz) plain flour
• 1.5 kg (3.3lbs) uncooked king prawns, shelled and deveined, but with tails left on
• 1 large dollop mayonnaise

1. For the batter, sift the cornflour and flour together into a medium bowl.
2. Make a well in the centre and add the egg and pale ale and whisk from the centre outwards, until just combined (it is okay if the batter is a little lumpy).
3. Allow the batter to stand for a few minutes in a cool place.
4. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it.
5. (CAUTION: hot oil can be dangerous.
6. Do not leave unattended.)
7. Place the flour onto a plate and dredge the prawns into it to cover well.
8. 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.
9. Carefully remove with a slotted spoon and drain on kitchen paper.
10. Serve with mayonnaise.

cornflour, flour, egg, pale ale, flour, king prawns, mayonnaise

Taken from www.lovefood.com/guide/recipes/46448/prawns-in-pale-ale-tempura-batter-recipe (may not work)