A fusion of flavours that transport you to tropical shores with every bite. The sweetness of the pineapple complements the nutty flavour of coconut, creating a perfect balance that enhances the natural juiciness of king prawns. Enjoy as a stand-alone appetiser or pair it with a light salad or steamed rice for a more filling meal.

Preparing the Prawns:

1. Preheat your oil in a deep fryer or a deep pan to 180°C.
2. Season the flour with paprika, salt, and pepper in a shallow dish.
3. Dredge the prawns in the seasoned flour, then dip them into the beaten eggs, and finally coat them with shredded coconut.
4. Fry the prawns in batches until they are golden brown and cooked through, about 2-3 minutes. Do not overcrowd the pan to ensure even cooking.
5. Drain on paper towels to remove excess oil.

Making the Dipping Sauce:

1. Combine the coconut milk, pineapple, lime juice, honey, ginger, and chili flakes in a saucepan.
2. Simmer over medium heat for about 5-10 minutes, until the sauce thickens slightly. Season with salt to taste.
3. Cool the sauce before serving to allow the flavours to meld.