Beer battered prawns recipe

(68 ratings)

These beer battered prawns and veggies are light and crisp, and perfect with a hot and spicy chilli dipping sauce.

beer battered prawns
(Image credit: Future PLC)
  • Low-fat
  • healthy
Preparation Time10 mins
Cooking Time15 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories259 Kcal13%
Fat12.5 g18%
Saturated Fat1.5 g8%
Carbohydrates18.5 g7%

These beer-battered prawns and veggies make a delicious snack or starter and they only take 25 minutes to make.

We've used 1 bottle Asahi beer but you could swap for a low calorie beer to keep the calorie count down. Serve these crisp, golden, crunchy prawns and veggies with sweet chilli dip. This recipe serves four.


  • 200g tiger prawns
  • 100g tenderstem broccoli
  • 1 aubergine, sliced
  • 8 asparagus spears
  • Vegetable oil, for frying

For the tempura

  • 25g cornflour
  • 75g plain flour
  • 140ml cold beer, we used Asahi
  • Pinch of salt
  • Sweet chilli sauce, to serve




  1. Pat the prawn and vegetables with kitchen paper to ensure they’re dry and the batter will stick.
  2. Heat a pan of oil over medium high heat until it reaches 170C.
  3. In a bowl, mix the flours together and add in the cold beer. Using chopsticks, or a fork, lightly mix the batter. You will most likely have lumps, but that’s ok, trying to get rid of them will overwork the gluten in the batter.
  4. In batches, dip the vegetables in the batter and fry for 3-4 mins, until lightly coloured, turning in the oil with a pair of chopsticks. Remove from the oil and place on kitchen paper. Repeat with the remaining vegetables. Do the same with the prawns, however, these will cook in just one min. Serve on a platter with chilli dipping sauce and dig in!

Top tips for making beer-battered prawns and veggies

If you’re cooking harder root vegetables, like carrots or potatoes, reduce the heat so they can cook fully for longer without burning the tempura. 

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Beer battered fish 

Tempura courgette fries 

Beer-braised short ribs

Keiron George
Freelance Food writer

With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.