Mango Sauce: Place ingredients in a small food processor (or blender or use a blender stick). Whizz until smooth. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.

Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.

Whisk egg in a small bowl. Mix panko and coconut in another bowl.

Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.

Heat oil in a skillet (Note 4) over medium high heat. Toss in a clotted lump of panko/egg to test for heat - if it sizzles right away and floats to the top, then the oil is hot enough.

Working in batches, carefully place prawns in the hot oil. Cook for just 45 seconds (Note 5) until golden brown - start counting when you slide the first prawn in and remove the prawns from the oil in the order that you put them in.

Remove onto a paper towel lined tray to drain.

Serve warm with Spicy Mango Dipping Sauce!