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Gluten Free

Daura Damm Beer Battered Prawns with Pil Pil Dipping Sauce

3.5/5 rating (4 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 20-25 mins
  • Difficulty: Moderate
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Daura Damm Beer Battered Prawns with Pil Pil Dipping Sauce

I am very happy to have teamed up with Daura Damm Gluten Free Beer and have created this Gluten Free recipe that is a perfect partner to their Gluten Free Beer.


  • Dipping Sauce
  • 75mls olive oil
  • 1 red onion, very finely chopped
  • 9 cloves garlic, peeled, finely chopped
  • ¼ tsp dried chilli flakes
  • 60g soft brown sugar
  • juice 4 limes
  • salt
  • freshly milled black pepper
  • 1 heaped tbsp smoked paprika
  • For the Batter
  • 100g fine white rice flour, plus extra for dusting
  • 50g fine polenta flour
  • 50g chickpea flour
  • 35g cornflour
  • 1 level tsp baking powder
  • 1 level tsp xanthan gum
  • 500ml Daura Gluten-Free beer
  • cornflour for dusting the item to be cooked
  • 20 large sea water prawns, peeled and de veined

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  • Heat the oil and add the onion, chilli, garlic and cook for 10 minutes to soften well.
  • Next add the sugar, lime juice, salt and pepper, turn down the heat and reduce the total volume of the liquid and onions by roughly half.
  • Once cooked remove from the heat and add the paprika and really mix well.
  • Taste the sauce and adjust if you think you have to. It should have a nice balance of sweet and sour.
  • Next heat a deep fryer to 175-180°C.
  • Mix the flours, baking powder and gum together really well.
  • Add enough beer gradually and stir together to make a smooth, thickish batter.
  • Dry the prawns really well with kitchen towel, dust well with cornflour before dipping in the batter.
Once cooked drain the cooked item really well on kitchen paper.
  • The batter will stay frothy and light for a good hour.
  • Serve the prawns with the dipping sauce separately.

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