Beer Batter

I'm basically done with my work in the office. While waiting for Richard to finish training with his new designer, I went ahead searching for any good appetizer recipe for a weekend treat. Found this piece of shrimp real temptation but doubt I would give a try, I don’t fancy beer. Anyways, I guess it is worth trying folk. Give it a try and do give me some comments.

Ingredients
3 large prawns, shelled leaving tails intact
5 slices sweet potato
2 pieces king oyster mushrooms
50g plain flour
Oil for deep-frying

Batter
160g self-raising flour
15g cornflour
1 tsp baking powder
½ tsp salt
¼ tsp pepper
¼ tsp ground black pepper
1 tsp dried oregano
200ml beer or just enough to make a thick yet runny consistency

Method
Wash the prawns well. Drain, then pat-dry completely. Cut off caps and ends of king oyster mushrooms and tear into thick strips.

Combine batter ingredients in a mixing bowl. Mix gently and quickly into a smooth batter. Let it stand in the refrigerator for at least half an hour.

Heat enough oil in a wok until just hot over medium heat. Dust prawns with plain flour and coat with the batter, then deep-fry until lightly golden. Dust sweet potato slices and mushroom strips with plain flour and coat with batter. Deep-fry over medium heat until crispy and golden in colour.

Serve the fritters hot.



Extracted the recipe from kuali
Recipe by Amy Beh
Photo Credits: www.kuali.com/recipes