Coconut and Beer Battered Prawns

    Coconut and Beer Battered Prawns


    1726 people made this

    Perfect as a finger food or appetiser these prawns are coated in a beer batter and coconut shreds before being deep fried.

    Serves: 6 

    • 1 egg
    • 1/2 cup (60g) plain flour
    • 2/3 cup (165ml) beer
    • 1 1/2 teaspoons baking powder
    • 1/4 cup (30g) plain flour
    • 2 cups desiccated coconut
    • 24 prawns
    • 3 cups (375ml) oil, for frying

    Preparation:10min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hour 

    1. In medium bowl combine egg, flour, beer and baking powder.
    2. Place additional 1/4 cup flour and coconut in two separate bowls.
    3. Hold prawns by tail and dust in flour shaking off excess.
    4. Dip in egg/beer batter then allow excess to drip off.
    5. Roll prawns in coconut and place on a baking tray lined with baking paper. Refrigerate for 30 minutes.
    6. Meanwhile heat oil to 180 degrees C in a deep-fryer.
    7. Fry prawns in batches turning once; cooking each for 2 to 3 minutes or until golden brown.
    8. Using tongs to remove prawns to paper towels to drain. Serve warm with your favourite dipping sauce.

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    Reviews (1)


    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

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