recipes
Coconut prawns with organic tomato chutney
Ingredients
For the batter
- 2 eggs
- 140g plain flour (Lamb Brand)
- 240ml ale (Blue Label)
- 3 tsp baking powder
You will also need
- 120g plain flour (Lamb Brand)
- 300g desiccated coconut (Lamb Brand)
- 20 peeled prawns, tails on
- 1 jar organic tomato chutney (Arkadia/Waitrose)
Method
Start with the preparation of the batter. Combine the eggs, flour, baking powder and beer into a smooth batter. Mix the remaining flour with the coconut in a separate container. Dust the prawns with extra flour, dip in the batter, holding them from the tail and then roll on the coconut mixture. Put prawns on a tray lined with baking paper and put in a refrigerator for 20 minutes before cooking. Deep fry the prawns in hot oil until golden. Season with salt and pepper and serve with the tomato chutney.
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