Deep-fried Prawns in Chickpea Batter with eggplant and yoghurt relish

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

At the restaurant we make our own eggplant pickle. This is very labour intensive, and you can instead use a good quality Indian eggplant pickle (Brinjal).


  • 40 large green prawns (shrimp)


PEEL AND DEVEIN the prawns. Set aside.

TO MAKE DRESSING, mix the eggplant pickle and yoghurt in a bowl. Chop the coriander leaves and add. Season with the pepper.

TO MAKE BATTER, place all the dry ingredients in a large bowl. Make a well in the centre and pour in the egg white and beer. Using a whisk, slowly incorporate the dry ingredients into the liquid un