Coconut Prawns with Pineapple Sambal

Butterfly each prawn by making a deep cut along the inner curve, cutting about three-quarters through but not completely. Gently press flat against your cutting board. (This technique ensures the prawns lie flat and cook evenly while maintaining their shape)

Set up your breading station: flour in one dish, beaten egg whites in another, and desiccated coconut in a third.

Dredge each prawn first in flour, shaking off excess, then dip into egg whites, and finally press into coconut to coat thoroughly.

Heat oil in your kuali or deep skillet to 175°C. Fry prawns in small batches for 1 to 1.5 minutes until golden and the coconut is beautifully toasted. (Don't overcrowd the oil or the temperature will drop and your prawns will be greasy rather than crisp)

Drain on clean paper towels or a paper bag.

For the sambal, warm the pineapple preserves in a small pan until melted, then stir in the pina colada mix until smooth.

Serve the hot coconut prawns immediately with the warm pineapple sambal alongside.