Coconut Prawns

READY IN: 31mins
Recipe by Diana Adcock

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

Top Review by 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.

Ingredients Nutrition

  • 24 prawns or 24 large shrimp
  • 14 cup flour
  • 12 teaspoon salt
  • 12 teaspoon sugar
  • 2 eggs
  • 2 teaspoons milk
  • 2 -4 dashes hot sauce
  • 2 cups shredded coconut
  • 23 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.

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