Coconut Crusted Beer Prawns

Party food, is all about mindful planning, churning out some quick easy recipes, which are tasty at the same time. I personally like to do this kind of on the go recipes, which can be just done in a few minutes.

This particular recipe had always been made in a vegetarian version, with bread crumb coated vegetables, in my parties, until one day, while I had to submit a  recipe Made with Wheat beer, where I tweaked my existing recipe, with addition of beer to the batter, which gave me some surprisingly beautiful results. Not that i worked with beer for the first time, but here in the batter it just made a great difference, even in flavours.

I used Coconut on the prawns, as I personally like toasted coconut, and just had a khao suey meal before thinking about this recipe, so just thought  of trying to do this, and it turned out super cool.

If you don t have flaked coconut, just flake a dry coconut, and toast it in a hot girdle, or oven.

Mom never added egg to a frying batter, and always see her using baking soda, instead. Here I am taking the liberty of adding egg, as it adds to that extra flavour.

Try serving it with a homemade sweet chili Thai sauce, another very easy recipe.

Try it today and see how u would hook to this recipe for your upcoming parties.

Print Recipe

Coconut Crusted Beer Battred Prawns

These are super flavourful, Light, Crispy Prawns, perfect for snack time, and house parties. the red thai sweet chili sauce is just perfect to pair it with.

Course

Snacks

Prep Time

15 min

Cook Time

15 min

Servings

Servings

Ingredients

• 1/2 Cup All purpose flour
• 1/4 Cup Rice flour
• 1/2 Pint Beer Wheat beer
• 1 egg
• 1/2 Tsp salt
• 2 Cups Shredded coconut flakes
• 15 Medium Shrimps
• oil For frying

Course Snacks Prep Time 15 min Cook Time 15 min Servings Servings Ingredients 1/2 Cup All purpose flour 1/4 Cup Rice flour 1/2 Pint Beer Wheat beer 1 egg 1/2 Tsp salt 2 Cups Shredded coconut flakes 15 Medium Shrimps oil For frying

Instructions

1. Mix Maida, Rice Flour, Eggs, Salt, and make a smooth batter by adding beer.
2. Clean the prawns and dab them dry, on a kitchen towel.
3. Dip them one by one, shaking off excess batter, and roll in the shredded coconut, pressing it to stick the flakes well.
4. Keep them ready on a plate, while heat the oil.
5. Once the oil is hot, fry the prawns until brown and crisp.
6. Drain on a kitchen towel. Serve with red Thai sweet chili sauce

Recipe Notes

I have used beer for an earthy flavour, and also as it adds to the lightness of the batter. You can replace it with soda water, or simply add Water and 1/2 tsp baking soda.

One can use vegetables or tofu instead of Prawns for a vegetarian version.

One can use regular Bread crumbs to coat the Prawns. 

U can easily skip the egg and just ass a pinch of baking soda extra instead.