Prawn Tails With Beer

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Creating dinner after a lengthy and exhausting day is sometimes so tough that we resort to the quick fix – order out. Even so, cooking gives us an opportunity to fix up and make nutritious food picks for ourselves and our families. The secret is scheduling things in advance to squeeze in the time for cooking and saving those recipes we love at hand.

This nifty prawn tails with beer recipe is unquestionably one that would satisfy your tummies with satisfaction and your spirits with joy. Stick with these simple steps and have easy dinner ready in as little as 30 minutes.


· 24 prawns

· 1 apple

· 3 spoons olive oil

· 3 teaspoons diced tomato

· 1 spoon minced chives

· 8 ½ tablespoons butter

· 1/2 bottle beer (Blanche de Bruges)

· Salt, pepper



· Begin by shelling the raw prawns. Steam the prawn head and reserve for decoration.

· Slice apples thinly and gently warm in butter. Sprinkle some sugar and cook in a low combustion stove to glaze.

· Heat olive oil until it smokes. Fry the prawn tails in the hot olive oil. The prawns should be cooked quickly and stay juicy inside. If you overcook them, they will dry out. Once they are gently browned, take the prawns off the heat and place them on paper napkins to absorb oil.

· Place shallots in pan. Pour some beer, chives, and tomatoes. Finish the sauce with some fresh butter. Temper with salt and pepper. Mix with a whip to thicken.

· Place glazed apples on side of the plate and the cooked prawn head beside it for decoration. Set up the prawn tails on the plate, making a line parallel to the glazed apple slices. Pour some beer sauce over the prawns and serve.

Hops, malt, and yeast are the three fundamental ingredients of beer. Hops leave the beer its dominant bitter flavor, malt renders a tinge of sweetness, and yeast makes beer tastes a little like bread. When employed in cooking, beer imparts all these flavors to food. In this recipe beer is made into a savory beer sauce for tempering sautéed prawn tails served with glazed apple slices. To make the sauce, use pale ale Belgian beer.

Of all the distinct kinds of beers, pale ale is the most versatile when it comes to cooking. It has a nice balance of rich and bitter flavors with some fruity notes. And when it comes to pale ale, Belgian beer comes on top of the list. Described as a “beer paradise,” Belgium has hundreds of breweries and beer varieties and is known for brewing some of the best and most flavorful beers in history.

Blanche de Bruges, a Belgian white beer known as “witbier” or “bière blanche” in French, is also an ideal beer to use in this recipe. Blanche de Bruges is a fairly crisp beer with a very light sweetness, hints of citrus fruitiness, and a refreshing finish. Its appearance is somewhat cloudy, with a creamy texture without being heavy when in the mouth. It has modest alcohol content in the 4.5 to 5.5% ABV range. All these characteristics make it ideal for pairing with seafood, especially prawns or langoustine.

To make a good sauce, the beer has to be properly heated and cut to magnify its flavors. Boiled for too long, however, its substance will be wasted. In this recipe, the beer is cooked with chives and tomatoes to balance and counter the beer’s bitterness with the herb’s zest and the fruit’s acidity.

More prawns recipes read here.