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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