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.
Ingredients
- 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
Method
- 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.
You might also like
Pancakes with Roasted Veg & Pesto
![Seriously Good!Gluten-Free Cooking [2nd Ed.]](/images/books/book-GFC2-200.png)
