Prep Time: 20 minutes
Cooking Time: 5-6 minutes
Special Tools: wooden skewers, deep fryer (optional)

12 pc. prawns, sized 16-20, peeled and deveined
½ cup flour
2 pc. eggs
¼ cup milk
1 cup shredded coconut, unsweetened
TT S&P

• Soak wooden skewers in cold water to prevent burning
• Remove the remaining tail shell from the prawns, pinching carefull, not to leave any meat behind
• Curl the prawn into a round and then skewer them, leaving them towards the end of the skewer, like a lollipop
• Now we will set up a breading station
• In a shallow bowl place the flour and season with salt and pepper
• In a second bowl combine the eggs and milk, whisk to combine thoroughly, season
• In a third bowl place the shredded coconut
• Moving from left to right, lightly dredge the prawns in flour, shaking off the excess
• Then, quickly dip the prawns into the egg wash, coating it evenly, but shaking off excess
• Then, place the prawn in the coconut, coating all sides and patting it on
• When it comes time to cook them you can bake them in the oven or you can deep fry them, I prefer them deep fried as they crisp up nicely, but they are also good baked
• If choosing to fry them, I recommend a double breading, meaning that after the first round, you will return the prawn to the egg wash, and then again into the coconut, it will provide a thicker, crispy outer shell
• These can be prepared in advanced up to this point, you can even freeze them and serve them at a later date
• Preheat the oven to 375F or the deep fryer to 350F
• Place on a baking sheet and bake for 8-10 minutes, or fry in the deep fryer 5-6 minutes
• Serve with a sweet and spicy dipping sauce