Set up your coating station. Place the flour in a shallow bowl. In a second bowl, beat the eggs until they are a uniform pale yellow and slightly frothy. In a third bowl, combine the desiccated coconut, panko breadcrumbs, salt, pepper, smoked paprika, and cayenne if using. Mix them together with a fork so the coconut and breadcrumbs are evenly distributed.

Prepare the prawns. Pat the peeled prawns dry with kitchen paper — they should feel tacky, not wet. Working one at a time, dip a prawn into the flour, shaking off any excess so you see a thin, even dusting. Then dip it into the beaten egg, letting any excess drip back into the bowl. Finally, press it firmly into the coconut and breadcrumb mixture, turning to coat all sides. You want the coating to look thick and slightly shaggy.

Rest the coated prawns. Place the coated prawns on a plate or tray in a single layer. Leave them to rest at room temperature for five minutes. This step allows the coating to adhere properly, so it stays on during cooking rather than floating away in the oil.

Heat the oil. Pour the vegetable oil into a large frying pan until it is about 1cm deep. Heat it over a medium-high flame until a small pinch of breadcrumbs dropped into the oil sizzles immediately upon contact. The oil should shimmer gently but not smoke — that is your signal that it is ready.

Fry the prawns in batches. Carefully place four or five prawns into the hot oil, making sure they do not touch each other. You should hear a steady, vigorous sizzle as they hit the pan. Fry for two to three minutes on the first side, until the underside turns a deep golden brown and the edges look crisp and toasted. Flip each prawn using tongs and fry for another two minutes on the second side, until the entire coating is an even golden colour and the prawns have curled slightly.

Drain and keep warm. Transfer the cooked prawns to a plate lined with kitchen paper. The paper will absorb any excess oil, leaving the coating crunchy. Repeat with the remaining prawns, adding a little more oil to the pan if needed and letting it come back up to temperature between batches.

Serve immediately. Squeeze a lemon wedge over the top just before serving. The acidity cuts through the richness of the coconut and balances the flavour beautifully.