King Prawn Fritters

Serves 4 as appetizer or 2 as starter
Level of Difficulty: Easy

12 Large sizes or King prawns (16/20)
200ml cold beer
200g self raising flour
2 eggs
Freshly grind black pepper to taste
Oil for frying

Peel of the prawns, keeping tail intact.
Make a shallow cut along the back of the prawn with a small knife, carefully remove the dark vein with the tip of the knife, rinse and pat dry with paper towels.
In a large bowl, mix flour, one whole egg, one egg yolk, pepper and beer. Mix well until you get a fine batter.
In another bowl beat remaining egg white, and gently folded it into the batter.
Holding prawns by the tails, dip them into batter to coat, then deep-fry in batches in hot oil, drain on absorbent paper.
Serve as appetizers or starters, with garlic sauce on the side.

Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication. Sandy’s’ articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.
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