About this recipe: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.
60g plain flour
1 1/2 teaspoons baking powder
4 tablespoons plain flour
150g desiccated coconut
750ml oil for frying
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In medium bowl, combine egg, 60g flour, beer and baking powder. Place 4 tablespoons flour and coconut in two separate bowls.
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.
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.