Clear

ClearClear

All the heritage, tradition and quality without the bits. Coopers Clear is a full strength low carbohydrate dry beer, with a light golden colour and a creamy white head. And none of the usual sediments. The perfect beer for a sunny afternoon in a beer garden.

TASTING NOTES

hops
sweet
bitter

FOOD MATCHING

Lamb, seafood and spicy Asian dishes

NUTRITIONAL INFORMATION

Standard Drinks: 1.3 / 355ml     |     Alcohol: 4.5%

Energy: 130 Kilojoules/100ml (31 Calories / 100ml)

Carbohydrates: 1.0 g / 100ml

Tasting Notes

CoopersTV

Cooking with Coopers

COOPERS CLEAR AND LIME SAUCE SERVED WITH A PRAWN COCKTAIL

This sauce is a real winner in my books. It’s the perfect accompaniment to fish, chicken and pork dishes but it is at its finest in this new school prawn cocktail. It’s so easy to do and gives a great new spin on that retro hit the prawn cocktail.

COOPERS CLEAR AND LIME SAUCE SERVED WITH A PRAWN COCKTAIL

INGREDIENTS

    100mls double cream

    150mls coconut cream

    100mls Coopers Clear

    Zest of 1 lime

    Juice of half a lime

    Pinch of salt

    Pinch of Cayenne Pepper

    20 SA King Prawns (green), peeled

    2 baby Cos lettuce, quartered

    2 thick slices of pancetta, chopped into match stick sized pieces

    Pinch of salt

    Pinch of pepper

    Olive oil

    Finely sliced chives

     

METHOD

For the sauce combine all ingredients, if preparing prior to serves do not add the Coopers Clear, add it just before dressing the salad. Season with salt to taste and add more lime juice if necessary.

In a hot saucepan cook the pancetta until crispy then remove from the pan and put into the bowl with the lettuce, this will wilt the lettuce just slightly and also begin to flavour it.

In the same pan as the pancetta add the prawns and cook until the colour changes to a bright orange and white on the inside, turn once then remove from the heat.

Dress the lettuce and pancetta generously with the Coopers Clear and lime sauce and place two quarters of lettuce on each plate. Top with 5 prawns per plate and another drizzle of the sauce. Garnish with chives.

© Michael Weldon 2012.