These melt-in-the-mouth prawns with their crispy, tropical coating will disappear before your eyes!
Heat a table top fryer to 180C.
Combine the flour, sugar, herbs and spices in a bowl. Slowly add the beer and whisk to form a smooth batter. Place the coconut flakes in another bowl. One at a time, holding them by the tail, dip the prawns into the batter to coat, then dredge in the coconut, fry in batches in the oil until golden, 2 to 3 minutes.
Drain on paper towels and season lightly with salt and pepper.
Serve with pides (flat bread).
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