Beer-battered prawns and onion rings with lime tartare sauce

Ingredients

1 to fry	Vegetable oil
½ cup	Beer, lager or pale ale
1 cup	Rice flour, plus extra for dusting
½ cup	Soda water
20	Prawns, green tiger (raw), peeled (Main)
2	Baby onions, sliced
1 cup	Flat leaf (Italian) parsley
1	Lime, sliced in wedges to serve

Ingredients

1 Tbsp	Capers, salted, rinsed and chopped
8	Cornichons, chopped
½ cup	Whole egg mayonnaise
½ cup	Flat leaf (Italian) parsley, chopped
2 Tbsp	Lime juice

Directions

1. To make the lime tartare sauce, mix to combine the mayonnaise, cornichons, capers, parsley and lime juice. Set aside.
2. Heat the oil in a saucepan over high heat until temperature reaches 180degC on a deep-frying thermometer. Whisk the flour, beer and soda water until smooth.
3. Dust the prawns and onion in extra flour, dip in the batter, shaking to remove excess and cook, in batches, for 2-3 minutes or until golden. Drain. Cook the parsley for 1 minute or until crisp. Drain on absorbent paper.
4. Serve the prawns and onion with parsley, tartare sauce and lime.

TipTry adding dried chilli flakes or paprika to the beer batter for the prawns and onion rings.