Start with the preparation of the batter. Combine the eggs, flour, baking powder and beer into a smooth batter. Mix the remaining flour with the coconut in a separate container. Dust the prawns with extra flour, dip in the batter, holding them from the tail and then roll on the coconut mixture. Put prawns on a tray lined with baking paper and put in a refrigerator for 20 minutes before cooking. Deep fry the prawns in hot oil until golden. Season with salt and pepper and serve with the tomato chutney.

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