Coconut Prawns

Dib's's Note:

This serves 6 but I could happily eat them all and not have a guilty thought!

• Total Time: 31 mins
• Prep Time: 25 mins
• Cook Time: 6 mins

Ingredients:

Serves: 6

Yield: 24.0 prawns

• 24 prawns or 24 large shrimp
• ¼ cup flour
• ½ teaspoon salt
• ½ teaspoon sugar
• 2 eggs
• 2 teaspoons milk
• 2 -4 dashes hot sauce
• 2 cups shredded coconut
• 2⁄3; cup peanut oil

Directions:

1. Shell and devein and butterfly prawns-leave the tail if possible.
2. In a bowl beat together the eggs, milk and hot sauce.
3. Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
4. Dip each prawn in: flour mixture first, egg mixture second, coconut third.
5. At this point they can be placed on waxed paper and refrigerated until ready to cook.
6. OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
7. Serve with warmed jalapeno pepper jelly or cocktail sauce.

Reviews

[Gay Gilmore]

Ok, I think we used the wrong kind of coconut because ours were a bit sweeter than I would have liked, but serving it with a couple of different hot sauces helped balance it out. Would definately make again as a main course too.

[LeeAnn]

These were good - I liked them better with the jalepeno jelly than the coctail sauce.

[Torrellas Edgar]

Very good and easy to prepare.