Coconut Prawns Recipe #10663
This serves 6 but I could happily eat them all and not have a guilty thought!
by DiB's
31 min | 25 min prep
SERVES 6 , 24 prawns
- 24 prawns or 24 large shrimp
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 eggs
- 2 teaspoons milk
- 2-4 dashes hot sauce
- 2 cups shredded coconut
- 2/3 cup peanut oil
- 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.
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5 stars