How to make Beer Battered Prawns -

Marinated prawns dipped in beer based batter and deep fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Beer (बीयर), Prawns (medium) (मध्यम आकार के प्रॉन्स)

Cuisine : Thai

Course : Snacks and Starters

For more recipes related to Beer Battered Prawns checkout Beer Batter Fried Bombay Duck, Beer Batter Amritsari Fish Pakoda - SK Khazna. You can also find more Snacks and Starters recipes like Vegetable Burgers Aubergine And Walnut Rol Watermelon And Cheese Skewers Kalmi Vada-SK Khazana

Beer Battered Prawns

Beer Battered Prawns Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Beer Battered Prawns Recipe

  • Beer 250 millilitres

  • Prawns (medium) shelled and deveined with tails intact 8-12

  • Crushed black peppercorns 3 teaspoons

  • Salt to taste

  • Green chilli sauce 2 teaspoons

  • Garlic finely chopped 1 teaspoon

  • Vinegar 1½ teaspoon

  • Light soy sauce 2 teaspoons + 3 tablespoons

  • Spring onion greens 1 stalk

  • Birds eye chillies 2

  • Refined flour (maida) 1 cup

  • Oil for deep-frying


Step 1

Slit the prawns length wise without cutting through and open the flaps to make a butterfly. Place them in a bowl.

Step 2

Add 1 teaspoon crushed peppercorns, green chilli sauce, garlic, vinegar and 2 teaspoons soy sauce and mix well. Set aside to marinate for 10-15 minutes.

Step 3

To make sauce, take 3 tablespoons soy sauce in a bowl. Finely chop spring onion green stalk and add to the bowl. Finely chop chillies and add along with 1 teaspoon crushed peppercorns and mix well.

Step 4

Heat sufficient oil in a kadai.

Step 5

Combine refined flour, salt and remaining crushed peppercorns in another bowl and mix. Add beer slowly and whisk well into a smooth batter of coating consistency.

Step 6

Dip marinated prawns in the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 7

Serve hot with the prepared sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.