Peel and de-vein the prawns. Beat the eggs together in a bowl. Place the flour in a second bowl and the panko, coconut and chilli powder in a third.
Place the oil in a large saucepan and bring to a temperature of 180'C. Dip the prawns first into the flour, then the egg and finally the panko mixture. Once all of the prawns are coated, add them to the hot oil a few at a time. Fry until golden brown and then drain on kitchen paper.
De-seed and finely chop the chilli. Juice the lime. Place these two ingredients in a saucepan, along with the rice wine vinegar, soy sauce, water and sugar. Bring to the boil, reduce to simmer and cook until thick and syrupy.
Place the rice in a sieve and rinse until cold water until it runs clear. Place in a pan with 1 litre of water, bring to the boil and cook for 5 minutes. Reduce the heat and simmer for a further 5 minutes before removing from the heat, covering with cling film and leaving to steam for 10 minutes.
While the rice steams, peel and grate the ginger. Chop the broccoli into small florets. Dice the pepper. Cut the bok choi into thin strips. Pick and chop the coriander. Spread the coconut on to a baking tray and toast under the grill for 2-3 minutes.
Heat the oil and butter in a pan and then gently fry the broccoli, pepper, bok choi and ginger for 3-4 minutes. Add the cooked rice and fry for a further 3-4 minutes. Season with the salt and pepper.
Spoon the stir fried rice into large bowls. Add the crispy prawns, drizzle the chilli sauce over the top and finish with a sprinkling of toasted coconut and fresh coriander leaves.
«To check that the oil is hot enough, add a few crumbs - the oil should bubble immediately. Heat for a little longer if necessary as adding the prawns too soon will result in them being soggy.»