Traditional Coconut Prawns with Plum Sauce recipe



  • 16 peeled and deveined green prawn cutlets
  • 1 cup flour
  • ½ can beer
  • Vegetable oil for deep frying
  • Extra flour for dusting
  • 200g coconut strands


  • 1 cup plum sauce
  • 1tsp grated ginger
  • 1 clove garlic crushed
  • 2tbs light soy
  • 1tbs honey
  • ½ cup water
  • 1tbs oyster sauce


  • For batter, combine flour and beer and whisk well. Stand for 1 hour.
  • For sauce, combine all ingredients in a saucepan and bring to the boil for 3 minutes. Remove from heat and keep warm.
  • Heat oil to 170C.
  • Dust prawn cutlets in extra flour then dip in batter. Drain well then coat with coconut strands.
  • Fry prawns at 170C for 2-3 minutes then drain on absorbent paper.
  • Serve prawns with plum sauce.


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