Have you ever come across a prawn wearing an overcoat? No, I didn't think so. Well now you can. These prawns are cooked in a crispy overcoat. It is a meal that goes back centuries but tastes as good today as it ever has. I love prawns, especially those caught down Malaga way, and this is a recipe I first came across in that popular part of Andalucia - where you rarely have to wear an overcoat!


  • 500 grams of large uncooked prawns in their shells
  • 200 grams of flour
  • 2 whole eggs, separated
  • 100 ml of beer
  • 1 teaspoon of baking powder
  • Olive oil
  • Salt


Remove the heads and the shells from the prawns, but leave the tails on. For the batter, mix the flour, egg yolks, baking powder and a pinch of salt in a bowl. Pour in the beer and mix well.
Whisk the egg whites until light and fluffy, then fold them into the flour mixture. Hold the tails and dip the prawns in the batter and then fry in hot olive oil until the batter is golden brown and crisp. Drain well and serve with lemon wedges.