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Serves 4
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For the orzo salad:
For the prawns:
- 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.
Nutrition Facts
Per serving: 949kcals, 37.1g fat (7.8g saturated), 95.6g carbs, 3.3g sugars, 51.5g protein, 2.4g fibre, 1.162g sodium
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