There are a few widely known secrets to successful party food. It should be delicious, decadent, easy to eat while chatting and should complement a glass of something sparkling rather nicely too.

These firecracker coconut prawns tick all those boxes and more. The Thai-inspired treats are warming, thanks to the Sriracha (a spicy, sticky ketchup made from chillies, garlic and vinegar), with an exotic coconut crunch from the coconut coating – the perfect antidote to the coldest of nights. 

The moreish morsels are ideal for sharing and can simply be picked up and devoured with no need for cutlery. And if that wasn’t enough, they’re easy to make and can be prepped the day before, leaving the hosts more time to spend with their guests. We’ll toast to that!

Firecracker coconut prawns

Ingredients:

500g large cooked and peeled king prawns

150ml Sriracha sauce

50g plain flour

150g unsweetened desiccated coconut

75g panko breadcrumbs

Spray light olive oil

For the dip:

Light mayonnaise 

Sriracha

Method:

1. Set out three small shallow dishes – one containing the plain flour, one containing Sriracha and another with desiccated coconut.

2. Dip each prawn first in the flour, then Sriracha, then coconut. If space, leave the coated prawns in the final dish or take a plate, sprinkle it with desiccated coconut and put them on this until all the prawns are done. 

3. Spray each prawn with light olive oil, then place on a non-stick baking sheet, before popping in a preheated oven at 220°C/200°C (fan) for 10-12 minutes, or until the prawns are hot all the way through.

4. To make the dipping sauce, mix mayonnaise and Sriracha according to taste. 

5. Serve immediately.

Recipe and imagery courtesy of Love Seafood. www.loveseafood.co.uk/recipes