Photo of Oven-baked coconut prawns with a chilli dipping sauce by WW

Oven-baked coconut prawns with a chilli dipping sauce

Points® value
Total Time
40 min
25 min
15 min
Juicy prawns covered in crunchy panko breadcrumbs are a perfect match for the gentle heat of this fruity sweet chilli dipping sauce


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


  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.


This versatile dipping sauce goes well with all kinds of shellfish, veg and meat options