Coconut Prawns

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

• Ready In: 31 mins
• Serves: 6
• Yields: 24 prawns

Ingredients

• 24  prawns or 24  large shrimp
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄2 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.