Introduction: Hull City AFC was founded in 1904, they traditionally play in black and amber striped shirts, hence their nickname The Tigers. The club’s mascot is Roary the Tiger. He is not a prawn.
The owner, Assem Allam, has asked to change the club’s name to Hull Tigers but this has not been accepted by The FA yet (Mar 2014). There is some dissention among Hull City supporters who believe that Assem does not understand what a kickball club’s name means in terms of history and tradition. Understandable, Hull is a city not a brand.
I really like this recipe, it has beer!
Preparation time: 10 mins
Cooking time: 5 mins probably less
Home kit: large mixing bowl, large frying pan or wok, small bowl for the dusting flour
Away kit: 1serving plate, kitchen roll
- 1 bottle Tiger beer (330ml)
- 200g plain flour
- 1 tsp. salt
- 1 tsp. paprika
- 12 raw tiger prawns
- another 200g plain flour, for dusting
- hot sweet chilli dipping sauce
Method: Carefully heat the oil to 190oC
Pour the beer into the bowl and sift the first 200g flour, salt, and paprika into it. Whisk until the batter is light and frothy man. Put the second 200g flour into the dusting bowl.
Heat at least 2 inches of oil in the frying pan or wok. When the oil reaches frying temperature coat the prawns with flour, shake off any excess and dip into the batter. Carefully drop them into the hot oil three at a time to avoid tiger prawn clump.
When they are brown, this will take less than a minute, scootch them about a bit to make sure they are brown all over, fry for another minute. Drain on the kitchen paper on the serving plate.
Full time result
Serve hot with sweet chilli dipping sauce.