Champagne prawns with cocktail sauce
Submitted by happyhousewomen
Champagne-battered prawns fried light and shatteringly crisp, the bubbles in the sparkling wine making the airiest batter, served with a homemade cocktail sauce and lemon. A flirty little dish made for sharing.
YIELD
2 servingsPREP
30 minCOOK
10 minREADY
40 minCrack open the bubbly and pour some into the batter, that’s the whole charm of this dish. The fizz in the champagne does what beer does in fish batter, only lighter, leaving the prawns in a crust that fries up airy and shatteringly crisp.
The prawns get a quick champagne marinade first, then a dusting of flour before they’re dipped, which gives the batter something to grip so it doesn’t slide off in the oil.
There’s a neat trick to frying them: hold each prawn by the tail and dunk it, keeping your grip for a couple of seconds before letting go. That brief pause stops them sticking to each other or to the pan.
A homemade cocktail sauce, sharp with Worcestershire, Tabasco, and lemon, is the only dip they need. Pile them on one plate and share.
Pro Tips
- Whisk the batter just before frying so the bubbles stay lively. A batter that sits goes flat and fries up dense.
- Pat the marinated prawns bone-dry before dusting and battering. Surface water makes the oil spit and the batter slide.
- Don’t crowd the oil. Frying too many at once drops the temperature and leaves you with greasy, pale prawns.
- Drain on paper and season with salt the moment they come out, while the crust is still hot enough to grab it.
Variations
- Any dry sparkling wine, prosecco or cava, works just as well as champagne and costs far less.
- Add a pinch of smoked paprika or a little horseradish to the cocktail sauce for extra kick.
Ingredients
Directions
First of all, make the cocktail sauce. This is best done with your partner - although it may take twice as long! One of you drops the mayonnaise, ketchup, Worcestershire sauce, Tabasco, soy and lemon juice into a bowl while the other mixes to a smooth consistency. Season with celery salt and pepper. Have a taste and add any extras if you both agree on it, then transfer to a small bowl and put to one side while you prepare the prawns.
If you’ve bought the prawns with the head and shell attached, prepare them between you - this is real teamwork, and although it may not be sensual, it will take half the time. Place the prepared prawns with about 2 to 3 tbsp of the champagne or sparkling wine in a non-metallic bowl to marinate for about 30 minutes.
Place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you’re using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, check the oil is at the right temperature by dropping a 2-3cm/¾-1¼in cube of bread into it. It should become golden and crispy in 1 minute.
Sift the flour and a generous pinch of salt into a large bowl. Whisk in enough of the champagne or sparkling wine to give a thick batter. Add the remaining liquid if it seems too gluey. The best way to do this is if one of you pours while the other whisks.
Remove the prawns from the marinade and pat dry with kitchen paper. Season with salt and pepper and lightly toss in the 2 tbsp of flour. Holding the tail, dip each prawn into the batter to coat and place into the hot oil. Keep hold of the tail for a couple of seconds before letting go. This will stop them sticking to each other or the base of the pan. Continue with the remaining prawns. Allow them to cook for about 6 to 7 minutes until golden and crispy, turning in the oil halfway through to ensure even cooking.
Once they are cooked, carefully remove the battered prawns from the oil and sit on kitchen paper to allow any excess oil to drain away. Sprinkle with salt and serve on one plate to share with the cocktail sauce and lemon wedges.
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