Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
¾ cup all-purpose flour divided
⅔ cup beer One large egg
1 ½ tsp. baking powder
2 cups flaked coconut
24 medium raw shrimp, shelled, deveined, with tails attached
3 cups oil for frying
Put wax paper on a baking sheet and set it aside.
In a giant bowl, stir 1/2 cup flour, beer, egg, and baking powder until thoroughly combined. Put 1/4 cup of remaining flour and coconut in two separate dishes.
Holding each prawn by the tail, dredge it in flour, shaking off the extra, one at a time. Dip in a batter made with beer; let excess drip off. Place on the prepared baking sheet after being coated in coconut. Thirty minutes should be spent cooling.
The desired temperature is 350° F (175° C) of oil in a deep fryer or large pan.
Fry prawns in heated oil in batches, flipping once, for 2 to 3 minutes or until golden brown. Remove the shrimp with tongs and place on paper towels to drain.