4 tablespoons marmalade
6 tablespoons sweet chilli sauce
1 pack prawns
100g plain flour
100g desiccated coconut
100g panko breadcrumbs
2 eggs, beaten
1. Combine the marmalade, sweet chili sauce, salt and pepper in a small bowl and mix to make the dip.
2. Roll prawns in flour, then beaten egg, then a mix of desiccated coconut and panko breadcrumbs. Make sure prawns are fully coated.
3. Fry prawns in hot coconut oil for 2 minutes until golden brown, then place on a kitchen towel to remove excess oil.