Coconut and Beer Battered Prawns

    1 hour

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

    1737 people made this

    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 in English (1439)


    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)