Ingredients

Instructions

  1. Shell and devein and butterfly prawns-leave the tail if possible.
  2. In a bowl beat together the eggs, milk and hot sauce.
  3. Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
  4. Dip each prawn in: flour mixture first, egg mixture second, coconut third.
  5. At this point they can be placed on waxed paper and refrigerated until ready to cook.
  6. OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
  7. Serve with warmed jalapeno pepper jelly or cocktail sauce.