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Prawn Tails with Beer
Prawn Tails with Beer

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Preparation Time
  • 30 minutes
Cooking Time
30 minutes
Recommended Wine
Chardonnay blanc
24 prawns, 1 apple, 3 spoons olive oil, 3 teaspoons diced tomato, 1 spoon minced chives, 8 ½ tablespoons butter, 1/2 bottle beer (Blanche de Bruges), salt, pepper
Preparation Instructions
Peel the raw prawns. Cut an apple into thin slices. Sprinkle with sugar. Brown under the salamander grill. Brown prawns in very hot olive oil for a few seconds. Remove the prawns and place them on a dish with the glazed apple to one side. Remove the oil from the pan. Pour beer inside the pan. Add shallots, tomatoes, chive, and towards the end of the cooking, fresh butter, salt, and pepper. Cover the prawns with sauce before serving.
Restaurant Name
Chef Name

Prawn Tails with Beer

Chef Luc Huysentruyt prepares prawn or shrimp tails with beer. For this recipe you will need prawns, olive oil, tomatoes, chives, butter, beer, salt and pepper. This recipe takes 30 minutes to cook. For best results, use raw king prawns or tiger prawn tails - these are usually sold headless and are grey in colour.


Prawns when cooked, the shells turn pink and the sweet, meaty flesh turns white tinged with pink; brief cooking is essential, otherwise the flesh will become tough. As with other types of crustacea, prawns fished in cold waters tend to be more flavorful than those from warm waters. Although anatomically incorrect, the part of the prawn eaten, the meaty body, is referred to as the tail. The very small shellfish referred to as shrimps are prawns, too - the term shrimp just indicates their diminutive size. Fresh prawns, whether raw or cooked, should smell fresh and clean, not fishy, and should look moist. Avoid any that look dry or that have broken or cracked shells. Like all shellfish, prawns go off quickly, so keep in the fridge wrapped in their original packaging or in a sealed container. Eat within 24 hours of purchase. The minimum size limit for prawns is 33 mm measured as carapace length. The minimum size for tailed prawns is 22 mm in length.


★★★★   60 votes
Reviews (11)
byJulie, June 9, 2012
This dish took me 2 hours to make. This is the most difficult recipe preparation that I had ever encountered, the ingredients are also hard to find and worst is I don't know what to replace them.
byJillean, June 8, 2012
In my own opinion, this recipe isn't good. You want to know why? My husband made this recipe for me. At first, I was so excited and I cant wait for my hubby to finish what he's cooking. When it was presented in front of me, I smelled a familiar smell: I'm pretty sure there was beer in this recipe. When I tasted it, I really can't understand my emotions. Yes, it was delicious but whenever the idea of beer incorporated in this recipe I just can't help but to puke. Oh dear.. I'm torn halfway.
byJovanie, May 29, 2012
Easy to make and have a delicious taste, prawns with a twist. These are great for prawns with a bit of kicks! I was surprised upon tasting it and decided to eat more of it.
byRoslyn Bernardi, May 19, 2012
I was intrigued by this recipe and decided to try it out. I was really surprised that the end result tasted so good! I didn’t expect it to be like that honestly. One of the sweetest thing that I’ve ever tasted. Great!
byTania Balla, May 18, 2012
Probably the worst prawn recipe I ever made. I actually thought that cooking the beer will remove its taste but I was wrong. The beer’s flavor was still in and so does the alcohol content. I was so frustrated making this dish that I end up throwing it on my kitchen window.
bykendra, May 2, 2012
This recipe is so PERFECT for us party goers! Good to serve for beach parties! We do really love this dish! It became the center of attraction because of its booming taste!
byNaomi Chill, April 11, 2012
Making sauce from the beer is a first for me. Not only did it smell fantastic after adding the butter, it had a rich taste that complemented the strong flavor of the prawn! Delicious!
byQuinton, April 2, 2012
Okay, if I have to talk about the hardest part for me, it would be the beer part. I always watched chefs cooking with beverages, it’s cool but I did not think I could do it. So I did not. But out of curiosity, I did add beer the second time I cooked this. It’s cool! Believe me, unlike the violent reaction you get from brandy. The taste of the dish is far better than the one I did first!
byPhyllis, March 11, 2012
I was hesitant when I originally looked at this recipe however I needed something different and this is absolutely special. But just don’t overcook the shrimp. I cooked the prawns and cut down the beer into just one bottle and a tablespoon of butter. Wonderfully different and a huge of success at my house!
byShanon, March 9, 2012
Wow! Wow! Wow! What a great recipe. And so simple and quick. I used a whole bottle of Blanche de Bruges
byVelvet, March 8, 2012
Just the name of the dish makes my mouth water! I am a seafood lover and so is my family, so this is really a surprise when I found out that you can cook prawns with beer. And the sauce is so creamy and divine that gives a beautiful texture to the dish. This is really an amazing creative dish.
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