Robertson's

Ingredients

For the batter 

1 cup beer 
1 cup self-rising flour 
1/2 cup desiccated coconut  
2 tablespoons sugar 
1/2 teaspoon salt

For the marmalade dip 

3 tbsp Robertson's Golden Shred marmalade

1 red chilli seeded and chopped 
1 teaspoon prepared horseradish

3 tbsp white wine vinegar 
Pinch of salt 

For the King prawns

12 raw King prawns 
Vegetable oil for frying 
Paprika 
1 1/2 cup desiccated coconut  

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Instructions

For the batter, use an electric beater to combine the beer, flour, desiccated coconut, sugar and salt in a medium bowl. Mix well, then cover and refrigerate for at least one hour.

Prepare the marmalade dip by combining all ingredients in a small bowl. Cover and refrigerate for at least one hour before serving.

Prepare the prawns by deveining and peeling off the shell back to the tail. Leave the tailfins on as a handle.

When the batter is ready, preheat oil in a deep pan or fat fryer.

Place the coconut into a shallow bowl. Be sure the prawns are DRY before battering. Sprinkle each prawn lightly with paprika. Dip one prawn at a time into the batter, coating generously. Drop the battered prawn into the coconut and roll around so that it is well coated. Fry the prawns for 2 to 3 minutes or until golden brown.

Drain on paper towels briefly before serving with marmalade sauce on the side. 

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