Place the raspberries, chillies, garlic, red wine vinegar, ginger, lime juice and zest, brown sugar, allspice and salt into a food processor and process until smooth.

Pour into a saucepan and bring to the boil. Reduce to a simmer and cook gently over a low heat for 5 minutes or until thick and glossy. Set aside to cool.

Sift the flour, baking powder and salt into a bowl. Make a well in centre and add the egg. Gradually whisk in the cold water to make a smooth batter.

Place the breadcrumbs and coconut in a bowl, season with salt and pepper and toss to combine.

Dust each prawn in extra flour, shaking off any excess. Dip the prawns into the batter allowing any excess batter drip back into the bowl. Roll the prawn in the coconut crumbs, pressing down so the mixture sticks. repeat with remaining prawns.

Heat oil in a large saucepan to 180°C.

Fry prawns in batches for 1-2 minutes or until golden and allow to drain on paper towel. Serve with raspberry chilli jam and sour cream.