Beer and Coconut Battered Prawns

Paul Bloxham coats juicy prawns in crisp beer batter and fragrant coconut for a fabulous light meal or lunch
By Paul Bloxham
Beer and Coconut Battered Prawns
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • oil, for deep frying
  • 200 g plain flour
  • 2 tbsp caster sugar
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • salt and black pepper
  • 200 ml beer
  • 200 g unsweetened coconut flakes
  • 24 large raw prawns, peeled and veins removed, with tails left on
  • flatbreads, to serve


1. Heat the oil in a deep-fat fryer to 180°C.

2. Combine the flour, sugar, herbs and spices in a bowl.

3. Gradually add the beer and whisk until it becomes a smooth batter.

4. Place the coconut flakes in another bowl.

5. One at a time, holding them by the tail, dip the prawns into the batter to coat and then dredge with the coconut.

6. Deep-fry in batches in the oil for about 2-3 minutes until golden.

7. Drain on kitchen paper and season lightly with salt and pepper.

8. Serve with flat bread.

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