Crispy Coconut Prawns

Crispy Coconut Prawns


1728 people made this

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.


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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate