Oven-baked Coconut Prawns with a Chilli Dipping Sauce

Serves 6

8 Points® per serving

Ingredients

135g reduced-sugar marmalade
55g panko breadcrumbs
50g desiccated coconut
24 jumbo king prawns
1 egg, beaten
1 medium spring onion, sliced
3 tbsp sweet chilli sauce
1 tbsp lime juice
1 tsp coconut oil
¼ tsp curry powder
A pinch of salt Salt and pepper, to taste

Method

Step 1: Preheat the air fryer to 210°C.
Step 2: Combine the desiccated coconut and panko breadcrumbs in a shallow bowl.
Step 3: Heat the coconut oil in a large frying pan over a medium-low heat.
Step 4: Add the panko mixture and toast for 3 minutes, stirring until golden.
Step 5: Remove from the heat, stir in the curry powder and season with salt. Set aside.
Step 6: Dip the prawns into the beaten egg and then roll in the panko mixture until fully coated.
Step 7: Add the prawns to the air fryer compartment and cook for 10-12 minutes.
Step 8: Meanwhile, mix the marmalade, chilli sauce, lime juice and chilli flakes and season well. Transfer to a small serving bowl and garnish with spring onions.

Serve the prawns hot with the dipping sauce on the side