Recipe by Peter J
Beer batter is an Australian favourite so I thought I'd spice up the traditional recipe a little and cook some battered pineapple pieces. Don't use your last beer when cooking this!! You could also used tinned pineapple pieces but personally I thought some larger chunks would be better.
Top Review by Baby Kato
Wow, Peter, what a treat, thanks for sharing this recipe. I have never had anything quite like this before. They were such a lovely surprise. I loved the heat, the only thing I did differently was to use Red Thai Curry, its all I had in the house. What a taste experience, sweet, hot, and spicy. Quick and easy to make in my big cast iron pan. I served these on skewers and we ate them as an appetizer, didn't even need a dip, they were so flavorful.
- 118.29 ml flour
- 4.92 ml baking powder
- 9.85 ml cayenne pepper
- 9.85 ml curry powder
- 9.85 ml mustard powder
- 9.85 ml chili flakes
- 4.92 ml ground black pepper
- 4.92 ml onion flakes
- 146.68 ml beer
- 4.92 ml Tabasco sauce
- 1 large pineapple, diced into bite sized cubes
- oil (for deep frying)
Directions See How It's Made
- Mix dry ingredients well in bowl.
- Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup).
- Add tobasco sauce and stir.
- Place cubed pineapple into bowl and mix well to coat.
- Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple.
- Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot.
- Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).