Coconut Crusted Prawns with Apricot Sauce

Ingredients:

500g Raw Prawns or Prawn Meat
1 cup fresh Breadcrumbs
1 pkt Maggi Cook-in-the-Pot Apricot Chicken Recipe Mix
1/2 cup Shredded Coconut
2 eggs, lightly beaten
Oil
425ml can Apricot Nectar
2 tbsp Sour Cream

To Cook:

Peel (if whole) and devein prawns, then rinse.
Combine breadcrumbs, 1 tbsp Maggi Apricot Mix and coconut.
Coat and recoat prawns with egg and crumb mixture.
Deep fry prawns in hot oil until golden.
Combine in pan remaining Maggi Apricot Mix and apricot nectar.
Bring to boil stirring, simmer 2 mins.
Add sour cream.