Coconut Prawns with Sweet Dipping Sauce

• 2 lbs freshwater prawns, peeled, with tails
• 2 cups all-purpose flour
• 1 can (12 oz.) beer
• ½ teaspoon baking powder
• ½ teaspoon paprika
• ¼ teaspoon curry powder
• ¼ teaspoon salt
• 1 (14 oz.) pkg. Sweetened flaked coconut
• Vegetable oil (for frying)

Combine 1 ½ cup flour, beer, and next four ingredients in a large bowl. Dredge prawns in remaining ½ cup flour. Dip in beer batter and roll in coconut. Fry coated prawns in deep hot oil (350º) until coconut is golden brown. Serve with sauce.