Ingredients
10
- 1250 g prawns, shelled and intestines removed
- 500 g flour
- 250 g Bresc alioli limón
- 100 g Bresc Andalusian garlic puree
- 100 g Bresc red chilli puree
- 25 g baking powder
- 5 dl beer
- 5 eggs
- 5 lemons
- 3 head romaine lettuce, washed
Used bresc products
Ingredients
Preparation method
Make a batter using the flour, beer, eggs and baking powder. Marinate the prawns in the red chilli puree and Andalusian garlic puree. Chop the lettuce. Preheat the deep-fryer. Spoon the prawns through the batter. Remove them with a strainer and deep-fry them immediately. Deep-fry them in three to four portions so that the fat does not lose too much heat. Serve immediately met the halved lemons and alioli on the lettuce.
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