Beer and prawns, feeling happy yet?


Iā€™m not sure there is much else in the culinary world that could encapsulate an Aussie summer more than beer and prawns.  So here the two come together brilliantly ā€“ the beer giving a subtle sourness to the sweetness of the prawn meat. If you are entertaining its great to make vats of this relish and keep it on hand ā€“ it goes as well over a steak as it does with these prawns and it goes down a treat with left over ham on a sandwich with a nice tart cheddar.

Serves 6


750ml beer


1 litre water

1 x 5cm knob ginger, sliced

300g scampi

600g prawns

Relish (about 1 ½ cups)

15 roma tomatoes, blanched, peeled, deseeded, finely chopped

2 onions, peeled, finely chopped

2 tsp wasabi paste (or more to taste)

½ cup sweet soy sauce

¼ cup rice vinegar

To serve


Coriander, roughly chopped


To make the relish combine all ingredients + 2tbsp water in a large non reactive saucepan, bring to the boil over high heat, then reduce heat and cook, stirring regularly until soft and a thick consistency is achieved. Add the wasabi to your heat preference and if your tomatoes are not particularly sweet, add a pinch of brown sugar to taste at the end of cooking.

To make the prawns, bring the beer and water to the boil in a large saucepan. Place the ginger, scampi in a steamer basket, place over the saucepan, cover and steam until cooked, about 4 minutes). During the last few minutes of cooking, add the prawns until cooked through.

3 comments so far

  • Anyone have any suggestions on which type beer would be best to use for this receipe??

    Date and time
    January 09, 2013, 8:13AM
    • Yum yum yum! I just made this and I used Asahi beer and it worked a treat! Keep the recipes coming Miss Meynink! Xx

      Date and time
      January 09, 2013, 9:55PM
      • Depending on the kind of beer you like to drink, i would suggest something with a bit of kick to it.

        Like a nice hoppy pale ale, or if you like it tame, a simple lager.

        Date and time
        June 17, 2013, 8:34AM

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