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Heat the
oil in a deep-fat fryer to 180°C.
Combine the flour, sugar,
herbs and spices in a bowl.
Gradually add the beer
and whisk until it becomes a smooth
batter.
Place the coconut flakes
in another bowl.
One at a time, holding
them by the tail, dip the prawns into
the batter to coat and then dredge
with the coconut.
Deep-fry in batches
in the oil for about 2-3 minutes until
golden.
Drain on kitchen paper
and season lightly with salt and pepper.
Serve with flat bread.
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