Perfect as a finger food or appetiser these prawns are coated in a beer batter and coconut shreds before being deep fried.
what can I say LINDAV10? coconut, deep-frying, egg. if this isn't a recipe for high cholesterol I don't know what is. Hmm I prefer sweet and sour prawns still, but not bad - 03 Mar 2012
Very delicious! I chilled the batter and marmalade overnight and prepared the shrimp the next day. Even though I lost coconut in the oil, a lot was still on the shrimp. Chilling is the secret. For the reviewer who said it wasn't sweet enough, try adding 1/2c of the coconut to the batter, plus 2 T sugar and 1/2 t salt. The dipping sauce I used was 1/2 c orange marmalade, 2 t mustard, 1 t prepared horseradish, dash salt, and honey to taste. Yes, it's laborious, but worth the effort for a great recipe like this. - 10 Jun 2002 (Review from Allrecipes USA and Canada)
Yes indeed, this recipe really does taste like the Outback's. I followed the orange marmalade/horseradish sauce/mustard (I used Grey Poupon) recommendation for the dipping sauce and it was excellent. To speed solidification, I placed shrimp in the freezer for fifteen minutes instead of the refrigerator for thirty minutes. As many others have indicated, I pan fried the shrimp with exceptional results. The browing only took maybe two minutes per side. They looked beautifully golden brown and I lost very little coconut in the frying process. My wife rarely compliments my cooking - and she said these were GREAT! - 12 May 2003 (Review from Allrecipes USA and Canada)