Beachcomber prawns recipe for your Spanish holiday barbecue. Rent Holiday accommodation on the Costa del Sol direct from the owners  

INGREDIENTS:

24 large uncooked prawns/gambas, peeled

1/2 normal cup seived plain flour

2 lightly beaten eggs

3 cups dessicated coconut

24 - 15 centimetre wooden skewers

Preparation:

Push a skewer into each prawn/gamba leaving 7 Cm. of the skewer sticking out.

Toss the prawn in flour and then in the beaten eggs. Roll the prawn through shredded coconut, covering them thoroughly.

Deep fry prawns at about 375 F, until they are golden brown.

How to serve:

Serve with rosé cocktail sauce to which you have added crushed pineapple. You can vary the the amount of pineapple to suit your own taste.

Beachcomber Prawns for your BBQ

From the Caribbean

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Golfing holidays on the Costa del Sol and the Algarve in Portugal from www.BBQCosta.com

Beachcomber Prawns

bySunholsDirect.com

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