Coconut Prawns

1. 1

   Shell and devein and butterfly prawns-leave the tail if possible.

2. 2

   In a bowl beat together the eggs, milk and hot sauce.

3. 3

   Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.

4. 4

   Dip each prawn in: flour mixture first, egg mixture second, coconut third.

5. 5

   At this point they can be placed on waxed paper and refrigerated until ready to cook.

6. 6

   OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.

7. 7

   Serve with warmed jalapeno pepper jelly or cocktail sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.