½ cup – 75g all purpose (plain) flour, plus some for coating
¼ cup – 30g corn starch (corn flour)
½ tsp baking powder
1 teaspoon salt
⅓ cup – 120g cold sparkling water
2 cups shredded coconut
Vegetable oil for frying
Steps
In a mixing bowl, add flour, corn starch, baking powder, salt. Add the sparkling water as you stir.
In a bowl or plate, place the shredded coconut and in another plate some all purpose (plain) flour for coating.
Place frying oil in a deep pan and bring to temperature at 375°F – 190°C
My own notes: Don’t skip the soda water step! It really helps with the texture of the batter.
Coat the prawns in flour, dip in batter and let any excess drip off, then place in shredded coconut plate, coat in coconut and pack well so the coconut sticks to the batter.
Once coated, place in hot frying oil and fry until golden brown then flip over until evenly cook. Do this step in 3 or 4 batches so oil doesn’t cool down too quick. Remove and place on cooling rack so the oil drips away. Serve immediately.
**My own notes:** I don’t fry stuff often, but I really love making fried shrimp on occasion. This is an especially simple recipe and I like that the video very clearly shows the process (butterflying, making the batter, frying). I’ve used this recipe and it’s great, but I’ve also had amazing results swapping a bit of **vodka** in for some of the water. The vodka evaporates during and leaves your batter even more crispy. **Sauces** that are good with this include lemon aioli, Louisiana style remoulade, sweet chili garlic sauce, sweet and sour, etc.
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Source: [Recipe 30](https://recipe30.com/coconut-shrimp.html/)
**Vocabulary Note**: Corn starch = corn flour, shrimp = prawns
Ingredients
1lb – 500g raw cleaned green prawns (shrimp)
½ cup – 75g all purpose (plain) flour, plus some for coating
¼ cup – 30g corn starch (corn flour)
½ tsp baking powder
1 teaspoon salt
⅓ cup – 120g cold sparkling water
2 cups shredded coconut
Vegetable oil for frying
Steps
In a mixing bowl, add flour, corn starch, baking powder, salt. Add the sparkling water as you stir.
In a bowl or plate, place the shredded coconut and in another plate some all purpose (plain) flour for coating.
Place frying oil in a deep pan and bring to temperature at 375°F – 190°C
My own notes: Don’t skip the soda water step! It really helps with the texture of the batter.
Coat the prawns in flour, dip in batter and let any excess drip off, then place in shredded coconut plate, coat in coconut and pack well so the coconut sticks to the batter.
Once coated, place in hot frying oil and fry until golden brown then flip over until evenly cook. Do this step in 3 or 4 batches so oil doesn’t cool down too quick. Remove and place on cooling rack so the oil drips away. Serve immediately.
**My own notes:** I don’t fry stuff often, but I really love making fried shrimp on occasion. This is an especially simple recipe and I like that the video very clearly shows the process (butterflying, making the batter, frying). I’ve used this recipe and it’s great, but I’ve also had amazing results swapping a bit of **vodka** in for some of the water. The vodka evaporates during and leaves your batter even more crispy. **Sauces** that are good with this include lemon aioli, Louisiana style remoulade, sweet chili garlic sauce, sweet and sour, etc.
cornstarch(US) = cornflour(UK)