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Coconut Prawns with Sweet Dipping Sauce

  • 2 lbs freshwater prawns, peeled, with tails
  • 2 cups all-purpose flour
  • 1 can (12 oz.) beer
  • ½ teaspoon baking powder
  • ½ teaspoon paprika
  • ¼ teaspoon curry powder
  • ¼ teaspoon salt
  • 1 (14 oz.) pkg. Sweetened flaked coconut
  • Vegetable oil (for frying)

Combine 1 ½ cup flour, beer, and next four ingredients in a large bowl. Dredge prawns in remaining ½ cup flour. Dip in beer batter and roll in coconut. Fry coated prawns in deep hot oil (350º) until coconut is golden brown. Serve with sauce.