Coconut Prawns Beignets with Pepper Jelly Sauce

Ingredients for Coconut Prawns Beignets with Pepper Jelly Sauce

• Canola oil or other neutral vegetable oil, for deep frying

• 150g pepper jelly (we use Tabasco brand)

• 2 tablespoons Creole mustard or any country-style whole-grain mustard

• 2 tablespoons champagne vinegar (apple cider vinegar is a good substitute)

• 250g plain flour

• 130g shredded sweetened coconut

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1/2 teaspoons cayenne pepper

• 40g very thinly sliced spring onions, white and green parts

• 1 (350g) bottle of amber beer (we use Abita amber, but any amber will do)

• Water (optional)

• 450g small prawns, peeled and deveined

Fill a heavy, deep saucepan with at least 6 inches of oil. Heat the oil over medium-high heat until it registers 171°C on a deep-fry thermometer.

To make the sauce, combine the jelly, mustard, and vinegar; whisk until smooth and chill until needed (this can be made 1 day in advance).

To make the batter, in a large bowl, combine the flour, coconut, baking powder, salt, cayenne pepper, and spring onions. Whisk the ingredients together thoroughly and make a well in the centre.

Slowly pour the beer into the well, whisking from the inside to the outside until the mixture has the consistency of pancake batter. If it's not, thin it with a touch of water.

Line a plate with paper towels and have ready. Fold the prawns into the batter. Using 2 tablespoons , carefully scoop one batter-coated prawns into one spoon, and with the other spoon, push the mixture into the hot oil (be careful not to splash the oil). For best results, fry no more than four beignets at a time. Using a slotted spoon, turn the beignets to cook 1 minute per side, until puffy and light brown all over. With a slotted spoon, remove the beignets from the oil and let drain on the prepared plate.

To serve, season with salt and accompany with the sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.