Oven-baked coconut prawns with a chilli dipping sauce
8
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Juicy prawns covered in crunchy panko breadcrumbs are a perfect match for the gentle heat of this fruity sweet chilli dipping sauce
Ingredients
Desiccated Coconut
50 g
Breadcrumbs, dried
55 g, Panko breadcrumbs
Coconut Oil
1 teaspoon(s)
Curry Powder
¼ teaspoon(s)
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
3 tablespoon(s)
Lime Juice, Fresh
1 tablespoon(s)
Chilli flakes
1 pinch
Spring Onions
1 medium, finely sliced, for garnish
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a large baking tray with baking paper.
2
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.
3
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.
4
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.
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