Crispy Coconut Prawns

    1 hour

    These prawns are great as an appetiser or part of a main course. They are coated in a coconut-beer batter before being deep-fried to perfection. Serve with your favourite dipping sauce.

    1742 people made this

    Serves: 6 

    • 1 egg
    • 60g plain flour
    • 150ml beer
    • 1 1/2 teaspoons baking powder
    • 4 tablespoons plain flour
    • 150g desiccated coconut
    • 24 prawns
    • 750ml oil for frying

    Prep:10min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hr 

    1. In medium bowl, combine egg, 60g flour, beer and baking powder. Place 4 tablespoons flour and coconut in two separate bowls.
    2. Hold prawns by tail and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll prawns in coconut and place on a baking tray lined with greaseproof paper. Refrigerate or 30 minutes. Meanwhile, heat oil to 180 degrees C in a deep-fat fryer.
    3. Fry prawns in batches. Cook, turning once, for 2 to 3 minutes or until golden brown. Using tongs, remove prawns to kitchen towels to drain.

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    Average global rating:

    Reviews in English (1431)


    Very delicious! I chilled the batter and marmalade overnight and prepared the shrimp the next day. Even though I lost coconut in the oil, a lot was still on the shrimp. Chilling is the secret. For the reviewer who said it wasn't sweet enough, try adding 1/2c of the coconut to the batter, plus 2 T sugar and 1/2 t salt. The dipping sauce I used was 1/2 c orange marmalade, 2 t mustard, 1 t prepared horseradish, dash salt, and honey to taste. Yes, it's laborious, but worth the effort for a great recipe like this.  -  10 Jun 2002  (Review from Allrecipes US | Canada)


    Yes indeed, this recipe really does taste like the Outback's. I followed the orange marmalade/horseradish sauce/mustard (I used Grey Poupon) recommendation for the dipping sauce and it was excellent. To speed solidification, I placed shrimp in the freezer for fifteen minutes instead of the refrigerator for thirty minutes. As many others have indicated, I pan fried the shrimp with exceptional results. The browing only took maybe two minutes per side. They looked beautifully golden brown and I lost very little coconut in the frying process. My wife rarely compliments my cooking - and she said these were GREAT!  -  12 May 2003  (Review from Allrecipes US | Canada)


    GREAT! However, I did pulse the coconut lightly in a food processor (previously mentioned) and it did adhere to the battered shrimp better (good tip). Also, since I like things a tad more seasoned, I put some cayenne pepper,paprika,garlic&onion powder, dried thyme&oregano into the 3/4 C flour (before dividing) and tossed seasoning directly on shrimp prior to coating. Plus, the larger the shrimp, the less time this takes..but it's worth the trouble even if you use medium shrimp. I wouldn't go smaller than that. After dredging/coating shrimp, chill until set, or freeze for 10 to 15 minutes. I've made these, froze and stored for another day and they fried up just as good that way too. If you use large/jumbo shrimp you can hold these in oven at 300 to finish cooking so coconut doesn't burn (or to keep warm until all are done). I also used the marmalade dipping sauce recommended which was really good! The batter itself w/out coconut works for fried onion rings or mushrooms as well, although I rolled those in Panko crumbs vs coconut flakes. Saved this recipe!  -  10 Dec 2002  (Review from Allrecipes US | Canada)