Ingredients

• 15-20 large prawns (jumbo or tiger prawns)
• 1 cup - all-purpose flour (maida)
• 1 tsp - salt
• 1 tsp - baking powder
• 1 egg
• 1 cup - coconut milk to make a thick consistency
• Oil for frying
• For coconut flour mixture:
• 1 tbsp - of all-purpose flour
• 1 cup - of dry desiccated coconut (be generous, adds crunch to your prawns)

How to Make Coconut shrimp

• Wash prawns, devein and keep aside
• Mix salt, all-purpose flour, baking powder, egg and coconut milk to form a thick batter and set aside for 30-45 minutes.
• In another bowl, add all-purpose flour and desiccated coconut flakes and set aside.
• Heat oil in a pan take care that the oil is not too hot as it will burn the shrimp and coconut.
• Dip the prawns in the batter and dip in the coconut flour mixture and deep fry till golden brown.
• Serve hot with tomato ketchup, mint chutney, mayo or even better chilli sauce.