For the orzo salad:
320g orzo pasta
2 tbsp olive oil
Juice and zest of 1 lemon
1 large cucumber, deseeded and chopped
1 tbsp fresh mint, finely chopped
1 tbsp fresh parsley, finely chopped
60g Feta, crumbled
Salt and black pepper
For the prawns:
120g panko breadcrumbs
2 tbsp fresh coriander, chopped
1 tsp salt
100g rice flour
60g plain flour
½ tsp bicarbonate of soda
350ml Yardsman Lager (or other light, lemony beer), chilled
6 tbsp Irish rapeseed oil
600g prawns, peeled and deveined
Squeeze of lemon juice
- Bring a large pot of salted water to a boil. Cook the orzo according to the package instructions. Drain the pasta and run under cold water until cool, then toss with the olive oil, lemon juice and zest, cucumber, herbs and Feta. Season with salt and plenty of black pepper, then set aside.
- Combine the panko, coriander and salt in a shallow baking dish and toss to combine.
- Combine the two flours and bicarbonate of soda in a large bowl. Gradually add the beer, stirring with a whisk until smooth.
- Heat three tablespoons of the oil in a large pan over a medium-high heat.
- Dip half of the prawns in the batter, shaking off any excess. Dredge the prawns lightly in the panko mixture. Place the prawns in the pan in a single layer and cook for 2½ minutes per side or until golden brown. Remove the prawns from the pan and place on a plate lined with kitchen paper to drain. Repeat steps four and five with the remaining oil, prawns, batter and panko mixture.
- Squeeze over some lemon juice and serve with the orzo salad.
Per serving: 949kcals, 37.1g fat (7.8g saturated), 95.6g carbs, 3.3g sugars, 51.5g protein, 2.4g fibre, 1.162g sodium