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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This serves 6 but I could happily eat them all and not have a guilty thought! Ingredients:
24 prawns or 24 large shrimp |
1/4 cup flour |
1/2 teaspoon salt |
1/2 teaspoon sugar |
2 eggs |
2 teaspoons milk |
2 -4 dashes hot sauce |
2 cups shredded coconut |
2/3 cup peanut oil |
Directions:
1. Shell and devein and butterfly prawns-leave the tail if possible.
2. In a bowl beat together the eggs, milk and hot sauce.
3. Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
4. Dip each prawn in: flour mixture first, egg mixture second, coconut third.
5. At this point they can be placed on waxed paper and refrigerated until ready to cook.
6. OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
7. Serve with warmed jalapeno pepper jelly or cocktail sauce.
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