Coconut Prawns - cooking recipe

Ingredients

24 prawns or 24 large shrimp
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
2 eggs
2 teaspoons milk
2 -4 dashes hot sauce
2 cups shredded coconut
2/3 cup peanut oil

Preparation

Shell and devein and butterfly prawns-leave the tail if possible.
In a bowl beat together the eggs, milk and hot sauce.
Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
Dip each prawn in: flour mixture first, egg mixture second, coconut third.
At this point they can be placed on waxed paper and refrigerated until ready to cook.
OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
Serve with warmed jalapeno pepper jelly or cocktail sauce.