Coconut Prawns – Fustini's Oils & Vinegars

Ingredients

• 24 prawns or jumbo shrimp - peeled, deveined, partially butterflied and tail on
• 1 cup cornstarch
• 6-8 egg whites
• 1 teaspoon Fustini's Iron Fish Honey Balsamic Vinegar
• 2 cups shredded sweetened coconut
• vegetable oil for frying
• 1 cup orange marmalade
• 1 teaspoon Fustini's Sicilian Lemon Balsamic Vinegar
• 2-4 tablespoons Horseradish Mustard
• dash Worcestershire sauce
• 1 teaspoon Fustini's 18 Year Balsamic Vinegar
• salt and white pepper