Prawns with coconut and beers
- Shrimp with their tails intact
- Panko Breadcrumbs
- Coconut flakes
- Salt and pepper
- One egg
Make sure that the shrimp are cleaned and deveined. You can buy them cleaned or you can do it yourself.
The panko and flaked coconut are combined in a saucepan. Mix the two and set the pan aside. You can use sweetened or unsweetened coconut as you wish.
Next, mix the flour, salt and pepper, as well as baking powder and the egg. Pour over the beer and mix to form a thick batter.
First, dip the shrimp in the beer batter. Allow the excess batter to drain, then place the shrimp in the coconut/panko dish. This will cover one side. Spoon the top of the shrimp with the same coconut/panko mixture until the shrimp is completely covered.
Arrange the coated shrimp on the baking sheets and place in the refrigerator for half an hour. Do not skip this step. If you let the shrimp sit on the counter, they will lose some of the crispness. Cooling them will also ensure that most of the coconuts stay on top of the shrimp (rather than in the oil) when you cook them.
Heat the oil in a deep pan or heat a deep fryer to 175C degrees. Fry the coated shrimp in batches, turning them once for 2-3 minutes. Do not overload the pan for best results. Be careful to test the oil and don't let it get too hot or you will burn the shrimps.
Use tongs to remove shrimps, before draining them on paper towels to absorb any excess oil.