Instructions

• To make the sauce, add 3 tablespoons orange marmalade, 3 tablespoons Thai sweet chili sauce, and 2 teaspoons lemon juice to a small bowl and stir the ingredients together.
• Add 2 teaspoons salt and 1 cup of water to a bowl and stir until the salt has dissolved.
• Peel, devein and trim the tail of 270 grams raw shrimp as shown in the video above, and add them to the bowl of brine water.
• Let this soak for 10 minutes.
• In shallow bowl, whisk 1 large egg and 2 tablespoons water together until smooth, and then add 40 grams all-purpose flour and whisk until the batter is free of lumps.
• In a separate shallow bowl, add 70 grams shredded dried unsweetened coconut.
• Add about 1-inch of vegetable oil to a deep pot such as a Dutch oven and preheat the oil until it reaches 360° F (180° C).
• You can also do this in a deep fryer.
• Prepare a wire rack by setting it on a baking sheet and lining it with 2 sheets of paper towels.
• Rinse the prawns in cold water until the water runs clear.
• Drain them and pat them dry with paper towels.
• Press the water out of the tails as you dry them.
• Grab an individual shrimp by its tail and dip it in the batter to coat it evenly.
• Let any excess batter drip off, then place it in the bowl of shredded coconut.
• Scoop some coconut on top and press it in so it sticks.
• Transfer to a plate or baking sheet and repeat with the remaining prawns.
• To fry the shrimp, gently lower them into the hot oil and fry until golden brown (about 2-3 minutes).
• Flip them over mid-way through so they brown evenly.
• Transfer the cooked shrimp to the prepared baking sheet to drain.