Prepare the prawns: Pat the prawns completely dry with kitchen paper. This is crucial — any excess moisture will cause the coating to steam rather than fry. Using a sharp knife, make a shallow cut along the back of each prawn and gently press it flat. You should see the prawn open up like a butterfly. The flesh will feel firm and slightly translucent.

Set up the breading station: In one shallow bowl, mix the flour with salt and pepper. In a second bowl, place the beaten eggs until they're a uniform, pale yellow colour. In a third bowl, combine the desiccated coconut and panko breadcrumbs, rubbing them together with your fingers until evenly distributed. The mixture should smell fragrant and sweet.

Coat the prawns: Working one at a time, dredge each prawn in the seasoned flour, shaking off any excess — you'll see a light, even dusting. Dip it into the egg, letting any extra drip back into the bowl. Finally, press it firmly into the coconut-panko mixture, ensuring every bit of the prawn is covered. You'll hear a soft rustling sound as the coating adheres. Place the coated prawns on a plate in a single layer.

Rest the coated prawns: This is a step you don't want to skip. Refrigerate the breaded prawns for 10-15 minutes. This allows the coating to set and adhere firmly to the prawn. When you touch them after resting, the coating will feel dry and compact, not loose.

Heat the oil: Pour enough oil into a large, heavy-based frying pan to reach a depth of about 1cm. Heat over a medium-high flame. To test if it's ready, drop a few breadcrumbs into the oil — they should sizzle immediately and rise to the surface, turning golden brown within 30 seconds. The oil should shimmer but not smoke.

Fry the shrimp: Carefully place the prawns in the hot oil, ensuring they are not touching. You may need to work in batches. Fry for 2-3 minutes per side. You'll see the edges turn a deep, nutty golden brown and the coconut will become fragrant. The prawns will curl slightly and turn opaque and pink. When you lift one with a slotted spoon, it should feel firm and sound crisp when tapped.

Drain and serve: Transfer the cooked prawns to a plate lined with kitchen paper to absorb any excess oil. They will make a satisfying, light tapping sound as they land. While they're still hot, season with a tiny pinch of flaky sea salt.

Make the dip: In a small bowl, whisk together the sweet chili sauce, rice vinegar, and lime juice until well combined. The dip should be glossy and have a balanced sweet-sour aroma. Garnish the prawns with fresh coriander and sliced red chili, and serve immediately with the dipping sauce on the side.