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.
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