There’s something about saying “Prosecco-battered prawns” that makes them sound party-ready. They’re golden, crisp and dramatic straight from the hot oil, but still light enough that you’ll reach for another, then another.
The batter for these prawns is special. Using Prosecco gives you a light, crispy coating thanks to the bubbles. That carbonation creates tiny air pockets as the batter cooks, which means the batter puffs up ever so slightly and is delicate rather than heavy. You can expect a delicious crunch without feeling like you’re eating a doughnut-wrapped prawn!
As for the flavour, Prosecco brings a subtle brightness – a faint sweetness and acidity that lifts the seafood instead of masking it. Prawns are naturally sweet, so that little sparkle in the batter complements them beautifully.
You’ll absolutely adore this recipe that hails from the gorgeous Pizzini Wines in Victoria’s King Valley whenever you’re entertaining or enjoying a romantic night in.
WINE PAIRING: These prawns are delightful with Pizzini Prosecco NV. It's zesty and dry, and is simply perfect for making memories on lazy summer days, or transforming a simple moment into an occasion.
6
servings30
minutes45
minutesThe tails on the prawns make great handles when dipping and eating.
Ingredients
1 cup 1 cup caster sugar
1 cup 1 cup rice wine vinegar
1 large 1 large garlic clove, finely chopped
4-5 cm 4-5 cm piece of ginger, peeled, finely chopped
8 8 long red chillies, finely chopped
1/4 tsp 1/4 tsp table salt
1 Litre 1 Litre vegetable oil
1 kg 2 1/5 lb green king prawns, peeled, deveined, tails intact
- Batter
1/2 cup 2 1/5 oz plain flour
1/2 cup 2 1/5 oz self-raising flour
1/4 tsp 1/4 tsp table salt
200 ml 6 3/4 fl oz Prosecco, chilled
3 3 ice cubes
Method
- To make the sauce, place sugar and vinegar in a small saucepan over medium
heat and stir to dissolve the sugar. Stir in garlic, ginger, chilli and salt, and simmer, stirring occasionally to prevent sticking, for 30 minutes or until thick and glossy. Transfer to a jar, seal and refrigerate until needed. - To make the batter, sift plain flour, self-raising flour and salt into a bowl. Make a well in the centre and gently whisk in Prosecco until just combined. Refrigerate until needed and, just before using, stir in ice cubes.
- When ready to cook, heat vegetable oil in a large, deep saucepan until a cube of bread turns golden brown in 30 seconds. Dip prawns, 6 or 7 at a time, into the batter. Place in the hot oil and cook for about 3 minutes or until golden. Transfer to a tray lined with paper towel to drain.
- Serve Prosecco battered prawns immediately with the sweet chilli sauce alongside, and enjoy with the remainder of the Prosecco!
Notes
- Make the sauce ahead of time. It will keep in a sealed jar for up to 1 month in the fridge.
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