These melt-in-the-mouth prawns with their crispy, tropical coating will disappear before your eyes!


  • 200g plain flour

  • 2 tablespoons caster sugar

  • ½ tsp of paprika, garlic powder, oregano, thyme salt and black pepper

  • 200 ml beer or lager

  • 200gm unsweetened coconut flakes

  • 24 large green prawns, peeled and deveined, with tails left on

  • Vegetable oil, for frying

  • Flat bread to serve


  • 1.

    Heat a table top fryer to 180C.

  • 2.

    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.

  • 3.

    Drain on paper towels and season lightly with salt and pepper.

  • 4.

    Serve with pides (flat bread).

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