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Prawns: Cat's Coconut Beer-Batter Prawns

Source of Recipe


My own creation






List of Ingredients



• -- Beer Batter --
  
• 1 cup all-purpose flour
  
• 1 tsp salt
  
• 1 tsp baking powder
  
• 1/2 tsp dried dillweed
  
• 3/4 cup beer (I like to use the good stuff)
  
• 1/2 cup milk
  
• 2 eggs
  
• *
  
• -- Seasoning Mix --
  
• 1 Tbsp cayenne pepper
  
• 2-1/4 tsp salt
  
• 1-1/2 tsp black pepper
  
• 1-1/4 tsp garlic powder
  
• 3/4 tsp dried thyme
  
• 3/4 tsp dried oregano
  
• *
  
• 1 to 2 lbs. Tiger prawns, peeled and deveined
  
• 6 ounces grated coconut
  
• Vegetable oil for frying
  






Instructions



1. First, prepare the batter: In a large bowl, mix together flour, 1 teaspoon salt, baking powder, and dill. Add beer, milk, and eggs; mix well.
   
   
2. Next, combine the cayenne pepper, salt, black pepper, garlic powder, thyme, and oregano in a cup or small bowl to make a seasoning mix. Rub the seasoning mix over the prawns, on both sides. (There will be a lot of the seasoning left over, but you can use this spicy seasoning mix as liberally or as sparingly as you wish).
   
   
3. Dredge prawns through batter; then coat liberally with the grated coconut.
   
   
4. Heat the vegetable oil in a large cast iron skillet (or deep fryer) until temperature reaches 350 degrees. Drop each prawn into the hot oil and fry until golden brown, turning once.
   
   
5. Drain on paper towels and serve immediately (with orange marmalade as a dipping sauce or other dipping sauce, if desired).