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Coconut prawns with organic tomato chutney


For the batter

  • 2 eggs
  • 140g plain flour (Lamb Brand)
  • 240ml ale (Blue Label)
  • 3 tsp baking powder

You will also need

  • 120g plain flour (Lamb Brand)
  • 300g desiccated coconut (Lamb Brand)
  • 20 peeled prawns, tails on
  • 1 jar organic tomato chutney (Arkadia/Waitrose)


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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