Finger-Licking Oktoberfest: Beer-Battered Prawns, Popcorn Shrimp, and Beer Mid-Wings Recipe Extravaganza

To truly enhance your Oktoberfest experience, consider pairing these ocean-inspired finger foods with a selection of Australian beers. The crisp and refreshing nature of Australian brews complements the flavours of seafood exceptionally well. 

These recipes are designed to be simple yet delicious, allowing you to enjoy the flavours of Oktoberfest with an oceanic twist. Happy cooking and enjoy your finger food feast with beer-battered prawns, popcorn shrimp, and beer chicken mid-wings.

Beer-Battered Prawns

Ingredients

• Ocean Pearl Extra-Large Tiger Prawns
• 150g all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 320ml cold beer (anything other than stout works well)
• Vegetable oil, for frying

Instructions

• In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
• Gradually pour in the beer while whisking until a smooth batter is formed. Let the batter rest for 10 minutes.
• Meanwhile, peel and devein the prawns, leaving the tails intact for easy handling.
• Heat vegetable oil in a deep pan or skillet to around 350°F (175°C).
• Dip each prawn into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
• Fry the prawns in batches for 2-3 minutes on each side, or until they turn golden brown and crispy.
• Remove the prawns from the oil and place them on a paper towel to drain excess oil.

• Serve hot with a dipping sauce of your choice, such as tartar sauce or Spicy Mayo.

Ingredients:

• Ocean-catch Banana Prawns Peeled or small-sized shrimp varieties
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Vegetable oil, for frying

Instructions:

• In a shallow bowl, mix together the flour, paprika, garlic powder, salt, and black pepper.
• Dip each prawn or shrimp into the beaten egg, allowing any excess to drip off.
• Coat the prawns or shrimp in the flour mixture, pressing gently to ensure even coating.
• Heat vegetable oil in a deep pan or skillet to around 350°F (175°C).
• Fry the coated prawns or shrimp in batches for 2-3 minutes, or until they turn golden brown and crispy.
• Remove them from the oil and place them on a paper towel to drain excess oil.
• Serve hot, either on their own or with a tangy dipping sauce like cocktail sauce or ketchup.

Beer Mid-Wings

Ingredients:

• Chicken mid-wings (as many as desired)
• 1 cup Australian beer (such as a lager or pale ale)
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

Instructions:

• In a large bowl, combine the beer, minced garlic, paprika, salt, and black pepper to create a marinade.
• Add the chicken mid-wings to the marinade, ensuring they are fully coated. Let them marinate for at least 1 hour or overnight (preferably) in the refrigerator.
• Heat vegetable oil in a deep pan or skillet to around 350°F (175°C).
• Fry the marinated mid-wings in batches for 8-10 minutes, or until they are cooked through and golden brown.
• Remove them from the oil using a slotted spoon and place them on a paper towel to remove excess oil.