Hot and Spicy Prawns in Beer
A really good and simple way to serve spicy prawns - adjust the amount of chilli to your own taste. Serve over rice. Crusty bread and ice cold beer are good accompaniments. This is one of my favourite dishes.
Ingredients
Serves: 4
- 1 teaspoon canola oil
- 1 onion, finely diced
- 1 stalk celery, chopped
- 1 green capsicum, chopped
- 1 teaspoon chilli flakes
- 1 tablespoon butter
- 1/4 cup (30g) plain flour
- 1/2 teaspoon salt
- cracked black pepper to taste
- 2 1/2 cups (625ml) fish stock
- 1 cup (250ml) beer
- 500g large prawns - peeled and deveined
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Pour oil into a large, heavy frypan; place over medium high heat. Heat oil until hot, but not smoking. Reduce heat to low, and add onion, celery, and green capsicum. If using diced hot peppers, stir in now. Saute until the onion is soft; be careful not to burn onion. Remove vegetables from frypan, and wipe out excess liquid with paper towel.
- Return pan to heat. Melt butter in pan: let bubble, but do not allow butter to burn. Sprinkle flour over butter and stir with wire whisk. Whisk in salt and black pepper. Whisking constantly, brown flour mixture until dry; this should take about 3 to 5 minutes. Do not allow roux to burn.
- Slowly whisk in hot fish stock. Increase heat slightly. Gradually whisk in beer; keep whisking until gravy thickens. Stir in vegetables. If gravy is too thick gradually stir in warm water to dilute.
- Stir prawns into gravy. Cook until pink, about 2 to 3 minutes. Remove from heat and serve.
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Reviews and Ratings
Global Ratings:
(20)
Reviews in English (16)
This is a very easy and delicious recipe. I prepared it using rock shrimp and it speed up the process since I didn't not have to peel or devein the shrimp. - 23 Mar 2000 (Review from Allrecipes USA and Canada)
It was very easy and very delicious. We are from LOUISIANA!!! - 15 Sep 2000 (Review from Allrecipes USA and Canada)
Yummy! I've made this three times and everyone loves it. We like it spicy but if you don't you'll definitely need to ease up on the peppers. Also, I measured all ingredients precisely and I found that there was not sufficient flour to thicken into a gravy. I added a small flour and water mixture just before adding the veggies so that I had the right consistency. (This is no problem for me as I'm more of a 'throw it all in without measuring' kind of cook anyway, which was is just what I did after the first preparation) I found that it took me longer than the estimated times, but maybe the estimate assumes vegetables chopped, ingredients measured and waiting, etc. Also, instead of fish stock, I just took the shells from the shrimp I was already using and made shrimp stock and used that. Maybe it's better with the fish stock but I thought this was delicious and time-saving for me. Give it a try! - 26 Jul 2004 (Review from Allrecipes USA and Canada)