Coconut Prawns

Recipe by Diana Adcock
READY IN: 31mins
SERVES: 6
YIELD: 24 prawns
UNITS: US

INGREDIENTS

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

DIRECTIONS

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