Coconut Prawns

This is a great Hors d’Oeuvres, serve it anytime.


  • 1 lb uncooked prawns, shelled and deveined
  • cornflour
  • 1 slightly beaten egg white
  • 1 cup shredded sweet coconut
  • Crisco oil

Toss the prawns in cornflour, shaking off the excess. Dip in the egg white and then the coconut.

When the oil is hot, fry the prawns until they are golden and tender. Serve with the following Papaya Dip.

  • 1 fresh papaya
  • 2 tbsp. mayo
  • 2 tbsp. papaya chutney

Blend the ingredients until smooth. Put in a small bowl and you are ready for a real treat.



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