| Coconut Prawns with Sweet & Tangy Sauce |
| About 12-oz to 1 pound package JUMBO prawns; peeled, wash & dried, deveined & butterflied 1 to 2 cups Beer Batter 1 cup, (or so) sweetened shredded coconut about 4 to 5 cups canola or peanut oil |
| In a heavy skillet, heat the oil over medium-high heat, to 270 to 275-degrees on a thermometer Place the coconut in a shallow dish Dip the prawns in the beer batter, coating thoroughly, letting any excesses, drip off Place the beer battered prawns in the coconut and coat completely, pressing the coconut onto the prawns (can be done 1 to 2 hours head, up to this point and refrigerated, do not leave over night) Deep-Fry the prawns in batches in the heated oil until they become a bright pink & the coconut turns a golden brown, about 1 to 3 minutes, turning to cook completely, (do not over cook) Note: Cook only 2 to 4 prawns at a time, so not to cool the oil off too much Remove the prawns from the oil & drain on a paper towel Serve the Coconut Prawns warm with Sweet & Tangy Sauce and a lemon or lime wedges on the side Serve as an Appitizer or Entree |