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Deep fried butterfly prawns with Kinnie and coconut batter


  • 12 tiger prawns, peeled and split open
  • Flour for dusting

For the kinnie and coconut batter

  • 2 eggs, separated
  • 200g flour
  • Pinch grated nutmeg
  • ½ tsp ground ginger
  • 300ml bitter orange drink (KINNIE)
  • 1 tsp baking powder
  • 1 tsp vinegar
  • Zest of an orange
  • Pinch of salt
  • 2 tbsp shredded coconut
  • Sweet chilli sauce for dipping
  • Few salad leaves


To make the batter, beat together the yolks, flour, baking powder, nutmeg, ginger and orange zest in a bowl to a thick paste. Gradually stir in the Kinnie until you obtain a nice smooth, fairly thick batter. Whip the egg whites with the salt to soft peaks and fold into prepared Kinnie batter with the coconut. Coat the butterfly prawns with the flour and dip into the coconut and kinnie batter, holding the prawns from the tail. Deep fry the prawns in hot frying oil until golden and crispy. Remove the cooked prawns from the hot oil with a slotted spoon and place on absorbent kitchen paper. Serve the prawns accompanied with a side salad and the sweet chilli sauce.  

 Suggested accompanying wine: DELICATA Medina Vermento Zibibbo D.O.K. Malta

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