Oven-baked coconut prawns with a chilli dipping sauce
55 g, Panko breadcrumbs
Egg, whole, raw
1 large, raw
King Prawns, Raw
24 individual, jumbo, peeled and deveined
Reduced Sugar Marmalade
135 g, 3 tbsp
Sweet Chilli Sauce
Lime Juice, Fresh
1 medium, finely sliced, for garnish
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a large baking tray with baking paper.
- Combine the coconut and panko breadcrumbs in a shallow bowl. Heat the oil in a large frying pan over a medium-low heat, add the panko mixture and toast for 3 minutes, stirring, until golden. Remove from the heat, stir in the curry powder, and season with salt. Return the mixture to the bowl.
- Dip the prawns into the beaten egg, then dredge in the panko mixture to coat. Arrange on the lined baking tray and bake for 10-12 minutes until cooked through.
- Meanwhile, whisk together the marmalade, chilli sauce, lime juice and chilli flakes, then season well. Transfer to a small serving bowl and garnish with the spring onions. Serve the prawns hot, with the bowl of dipping sauce on the side.