Food

The Ultimate Michelada Bar

Yield: makes 1 drink each - scale up for more servings
Active time: 30 minutes
Total time: 30 minutes

Ingredients

For the panko shrimp garnish
3 large shelled king prawns, tail on
½ cup all-purpose flour
1 egg, whisked
½ cup panko breadcrumbs
Oil, for deep frying
1 lime
1 medium skewer

For the candied bacon and cucumber garnish
3 slices unsmoked streaky bacon
1 tablespoon packed soft light brown sugar
1 teaspoon maple syrup
1 teaspoon chamoy sauce
Half baby cucumber
1 medium skewer

Chargrilled pineapple, jalapeno and lime garnish
1 wedge fresh pineapple
1 fresh jalapeno
½ lime
1 medium skewer

For the Michelada
Pre-mixed Estrella Michelada
2 tablespoons chilli powder of your choice
2 tablespoons sea salt flakes
Chamoy

Method

Make the panko shrimp garnish
Heat oil for frying to 350F. Put the flour, whisked egg and panko breadcrumbs into 3 separate small bowls. Holding a prawn by its tail, dredge it in the flour, then egg, then the breadcrumbs. Place onto a plate while you repeat with the rest.

When the oil reaches temperature, cook the prawns for 2 minutes until golden brown and cooked through. Drain on kitchen paper and sprinkle with sea salt.

Skewer the prawns, and secure with a small wedge of lime.

Make the candied bacon and cucumber
Lay the bacon in a hot frying pan and cook until crisp.

Put the sugar, maple syrup and chamoy into a mixing bowl and mix until smooth. Brush the bacon with the syrup mixture and set aside to cool, then skewer with half a baby cucumber, sprinkled with Tajin spice mix.

Make the chargrilled pineapple, jalapeno and lime garnish
Heat a griddle pan until smoking hot. Add the pineapple, jalapeno and lime, then brush with oil. Place so that the lime is face down on the griddle and cook until charred. Remove from the heat and once cooled skewer and use to garnish the michelada.

Assemble the michelada
Mix together the chilli powder and salt and tip onto a small saucer. Spread chamoy onto another saucer and rim the serving glasses by dipping first into the Chamoy, then into the chilli salt mix. Pour in the chilled Estrella michelada and top with the garnish of your choice.