Ingredients
-
24
-
1/4
-
1/2
-
1/2
-
2
-
2
-
2 - 4
-
2
-
2/3
-
-
-
-
-
-
Directions
Coconut Prawns, This serves 6 but I could happily eat them all and not have a guilty thought!, Totally delicious! I wish I had used a regular skillet instead of the electric one which has hot spots and I also wish I had a better handle on the butterflying bit It doesn’t look pretty but tasted great used unsweetened coconut flakes and made a couple of sauces One with Apricot preserves, soy and sesame oil and the other purchased Thai sweet chili sauce
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Steps
|
1
Done
|
Shell and Devein and Butterfly Prawns-Leave the Tail If Possible. |
|
2
Done
|
in a Bowl Beat Together the Eggs, Milk and Hot Sauce. |
|
3
Done
|
Combine Flour, Salt and Sugar on a Separate Plate and Put the Coconut in a Bowl. |
|
4
Done
|
Dip Each Prawn In: Flour Mixture First, Egg Mixture Second, Coconut Third. |
|
5
Done
|
at This Point They Can Be Placed on Waxed Paper and Refrigerated Until Ready to Cook. |
|
6
Done
|
or Heat Oil in a Large Skillet Over Medium High Heat, and Fry to Golden on Each Side. |
|
7
Done
|
Serve With Warmed Jalapeno Pepper Jelly or Cocktail Sauce. |
