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Fried Coconut Prawns with Sweet Dipping Sauce Print Email


2 lbs freshwater prawns, peeled, with tails
2 cups all-purpose flour
1 can (12 oz.) beer
½ teaspoon baking powder
½ teaspoon paprika
¼ teaspoon curry powder
¼ teaspoon salt
1 (14 oz.) pkg. Sweetened flaked coconut
Vegetable oil (for frying)

Combine 1 ½ cup flour, beer, and next four ingredients in a large bowl. Dredge prawns in remaining ½ cup flour. Dip in beer batter and roll in coconut. Fry coated prawns in deep hot oil (350º) until coconut is golden brown. Serve with sauce.

Sweet Dipping Sauce
1 (10 oz.) jar orange marmalade
3 tablespoons prepared horseradish
3 tablespoons Creole mustard
Mix above ingredients. Serve hot or cold.
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