INGREDIENTS
200g plain flour
2 tablespoons caster sugar
½ tsp of paprika, garlic powder, oregano, thyme salt and black pepper
200 ml beer or lager
200gm unsweetened coconut flakes
24 large green prawns, peeled and deveined, with tails left on
Vegetable oil, for frying
Flat bread to serve
Recipe continues
METHOD
Heat a table top fryer to 180c.
Combine the flour, sugar, herbs and spices in a bowl. Slowly add the beer and whisk to form 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, then dredge in the coconut, fry in batches in the oil until golden, 2 to 3 minutes.
Drain on paper towels and season lightly with salt and pepper
Serve with pides (flat bread)