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1. Make tempura batter according to package directions. Use beer instead of water.
2. Add flour to a small bowl. Toss the prawns in the flour, shake off any excess.
3. Add coconut flakes to small bowl.
4. Toss prawns in tempura batter and then dredge prawns in coconut flakes.
5. Press prawns flat on a plate and refrigerate 2 hours.
6. In deep fryer, heat canola oil to 375 F. Deep fry prawns until golden brown.
Thai Chili Sauce:
In a serving bowl, combine chili sauce, white wine vinegar, garlic, chili flakes, tomato paste and sugar. Chill until ready to serve.
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