Crispy prawns in coconut panko breadcrumbs with sweet chili sauce

Devein and peel the prawns, leaving the tail fin on.

For the breading, whisk the eggs and mix the grated coconut with the panko (the ratio of grated coconut to panko should be 1:2) and salt to taste.

First coat the prawns in flour, then dip them in the beaten egg and finally roll them in the coconut-panko mixture and press down firmly.

Heat the peanut oil in a pan and deep-fry the breaded prawns until golden brown.

Drain the crispy prawns on a paper towel or a wire rack.

Serve the crispy coconut prawns with sweet chili sauce for dipping and fresh lime wedges.